中文
Ethnobotany of China

桂心汤 Gui Xin Tang

Formula texts are quoted from classical Chinese sources and are not translated.

Source Northern Song ● (about 915 years ago) 《圣济总录》
Traditional knowledge – formula 桂( 去粗皮) 三分 麻黄( 去根节) 当归( 切,焙) 各一两 防风( 去叉) 槟榔各二两 黄芩( 去黑心) 升麻 生犀角( 镑) 赤茯苓( 去黑皮) 各一两半
风毒脚气,痛痹不仁,语言謇涩。
TKRC Z01D1/8612(痛痹) / Z01A/D130092038(丽江黄芩) / Z01A/D015005038(当归) / Z01A/D212014003(升麻) / Z01A/D015076001(防风) / Z01A/C004001003(木贼麻黄) / Z01A/D13009208901(展毛韧黄芩) / Z01A/C004001017(草麻黄) / Z01A/D212014002(兴安升麻) / Z01A/C004001004(山岭麻黄) / Z01A/D212014004(大三叶升麻) / Z01A/D130092030(连翘叶黄芩) / Z01A/C004001002(双穗麻黄) / Z01A/D130092007(黄芩) / Z01A/C004001006(中麻黄) /
IPC A61K36/53(唇形科,例如百里香,迷迭香或熏衣草) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/539(黄芩属(黄芩)) / A61K36/238(防风属) / A61K36/232(当归属) /


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Citation
When using this traditional knowledge, please cite:
桂心汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/04C73CC2CD854E1697EF3F6AC6EC53A7
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