中文
Ethnobotany of China

巴戟丸 Ba Ji Wan

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

Source Northern Song ● (about 1034 years ago) 《太平圣惠方》
Traditional knowledge – formula 巴戟 硫黄( 细研,水飞过) 桂心 补骨脂( 微炒) 硇砂( 细研) 附子( 炮裂,去皮脐) 胡芦巴( 微炒) 川椒红( 微炒) 木香 肉苁蓉( 酒浸一宿,刮去皱皮,炙干) 吴茱萸( 汤浸七遍,焙干,微炒) 各一两
下元虚惫,脐腹疼痛,小便滑数,颜色萎黄,手足常冷,饮食无味,四肢少力。
TKRC Z01D4/R52(疼痛) / Z01A/D132007(樟属) / Z01A/D132007008(肉桂) / Z01A/D101178007(胡卢巴) / Z01A/D218056017(巴戟天) / Z01A/D220027006(花椒) / Z01A/D175010004(盐生肉苁蓉) / Z01A/D175010001(肉苁蓉) /
IPC A61K36/54(樟科(月桂科),例如桂皮或檫木) / A61K36/74(茜草科) / A61K36/75(芸香科) / A61K36/758(花椒属,例如花椒) / A61K36/64(列当科) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) /


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Citation
When using this traditional knowledge, please cite:
巴戟丸,《太平圣惠方》,北宋.http://ethnobotany.cn/Cntk/Details/150AF6E3F67C45C783E6C0AB99D2C14E
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