中文
Ethnobotany of China

麻黄汤 Ma Huang 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 麻黄( 去根节,煎,掠去沫,焙) 半夏( 汤浸七遍,焙) 桑根白皮( 锉) 各二两半 杏仁( 去皮尖双仁,炒) 三两 石膏( 碎) 五两 赤茯苓( 去黑皮) 二两 紫菀( 去土) 一两半
肺实热,喘逆胸满,仰息气急。
TKRC Z01A/C004001004(山岭麻黄) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D019020008(半夏) / Z01A/C004001002(双穗麻黄) / Z01A/D156008006(蒙桑) / Z01A/C004001003(木贼麻黄) / Z01A/C004001017(草麻黄) / Z01A/C004001006(中麻黄) /
IPC A61K36/898(兰科) / A61K36/888(天南星科,例如贝母,马蹄莲或臭菘) / A61K36/60(桑科(桑树科),例如面包果树或无花果树) / A61K36/8888(半夏属) / A61K36/605(桑属(桑树)) /


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Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.




Citation
When using this traditional knowledge, please cite:
麻黄汤,《圣济总录》,北宋.https://ethnobotany.cn/Cntk/Details/0C4381902B5D4EC6B93F3504FE748BBC
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