中文
Ethnobotany of China

茯苓琥珀汤 Fu Ling Hu Po Tang

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

Source Ming ● (about 442 years ago) 《赤水玄珠全集》
Traditional knowledge – formula 川楝子( 去核,炒) 甘草( 生) 各一钱 人参五分 茯苓四分 琥珀 当归梢 泽泻 柴胡各三分 元胡索七分
小便涩,茎中痛不可忍,相引胁下痛。
TKRC Z01A/D008001005(东方泽泻) / Z01A/D101086006(甘草) / Z01A/D150010001(楝) / Z01A/D101086002(洋甘草) / Z01A/D101086003(胀果甘草) / Z01A/D180004357(延胡索) / Z01A/D008001006(泽泻) / Z01A/D015005038(当归) / Z01A/D020017002(人参) /
IPC A61K36/884(泽泻科) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/258(人参属(人参)) / A61K36/484(甘草属) / A61K36/505(紫堇属) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/232(当归属) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/66(罂粟科,例如血根草) / A61K36/58(楝科(楝树或桃花心木科),例如苦楝) /


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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:
茯苓琥珀汤,《赤水玄珠全集》,明.https://ethnobotany.cn/Cntk/Details/191BCC8136584411832E35E7C3348D23
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