Objective: Through to observe the medicinal difference changes in Coptidis Rhizome(CR) processed by different ginger juice through ultrastructural tongue scanning electron microscopy(SEM) in SD rats. Method: The rats were randomly divided into normal group

raw CR group

CR processed by fresh ginger group(FGRC)

RC processed by dried ginger group(RCDG)

fresh ginger juice group(FG) and dry ginger group(DG)

respectively took corresponding solution for three weeks. Their tongues were cut off along tongue roots

and processed according to the conventional SEM sample methods

and their ultrastructure was observed by SEM. Result: Compared with the normal group

there was extremely significant differences in numerical lowering between CR group

FGRC group and DGRC group(P<0.01). Keratinization and spalling degree of tain mastoid and filamentous mastoid were not as obvious as normal group. DG group had significant difference in the value increase(P<0.05)

and their spalling and keratinization of filamentous mastoid and tain mastoid were also the most obvious. Compared with CR group

there was significant difference in value increase in FGRC group and DGRC group(P<0.05). There was extremely significant difference in value increase in DG group and FG group(P<0.01)

and the keratinization and spalling degree of tain mastoid and filamentous mastoid were obvious. Compared with FGRC group

the value of filamentous mastoid was in a rise trend in DGRC

and its mastoid keratinization and spalling degree were more obvious. Compared with DG group

the value of filamentous mastoid was in a decline trend in FG group

and its mastoid spalling and keratinization degree were not so obvious. Conclusion: DGRC there was significant difference in tongue microstructure between CR processed by ginger groups and raw CR group. The results suggest that the cold property of CR can be relieved after processing with ginger

in line with the 'processing' theory of traditional Chinese medicine

and the changes in medicinal cold and hot properties can be reflected from the microstructure of tongue in SEM. At the same time

DG and FG have hot properties

which can be also reflected from the microstructure changes in SEM

laying a solid foundation for the processing mechanism of ginger-processed CR.