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 芍药一两 麻黄( 去根节) 杏仁( 去皮尖双仁,炒,研) 黄芩( 去黑心) 甘草( 炙) 各半两
时行疫疠,未经汗下,体热烦闷。
TKRC Z01A/D174087055(狭瓣玉凤花) / Z01A/C004001017(草麻黄) / Z01A/C004001003(木贼麻黄) / Z01A/D130092038(丽江黄芩) / Z01A/D101086006(甘草) / Z01A/D101086003(胀果甘草) / Z01A/D13009208901(展毛韧黄芩) / Z01A/C004001006(中麻黄) / Z01A/C004001004(山岭麻黄) / Z01A/D101086002(洋甘草) / Z01A/D130092007(黄芩) / Z01A/D130092030(连翘叶黄芩) / Z01A/C004001002(双穗麻黄) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/53(唇形科,例如百里香,迷迭香或熏衣草) / A61K36/898(兰科) / A61K36/484(甘草属) / A61K36/539(黄芩属(黄芩)) /


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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:
桂心汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/16A724A9D6BE4FBB8185C9B61C76BF93
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