中文
Ethnobotany of China

沉香既济丸 Chen Xiang Ji Ji Wan

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

Source Ming ● (about 636 years ago) 《普济方》
Traditional knowledge – formula 枳壳( 去瓤,酒浸,麸炒) 川楝子( 干用,青盐炒) 巴戟( 去心,酒浸) 韭子( 酒浸,炒焦) 各三两 八角茴香( 就于青盐少许炒小茴香) 白茯苓各三两 木香一两 沉香一两 麝香二钱 青盐一两 白马茎一条( 微炒,晒干,切作片,另研为末;如无马茎,用黄狗茎十三个,切,焙干;若有狐茎,止用九个,切,焙干,另研末) 方中白马茎, 《奇效良方》作“肉苁蓉”。
TKRC Z01A/D150010001(楝) / Z01A/D015041001(茴香) / Z01A/D218056017(巴戟天) / Z01A/D175010004(盐生肉苁蓉) / Z01A/D175010001(肉苁蓉) /
IPC A61K36/58(楝科(楝树或桃花心木科),例如苦楝) / A61K36/64(列当科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/74(茜草科) /


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Citation
When using this traditional knowledge, please cite:
沉香既济丸,《普济方》,明.http://ethnobotany.cn/Cntk/Details/06F784BA321F45B78112154DE13E519E
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