Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 148 years ago) 《梅氏验方新编》 |
|---|---|
| Traditional knowledge – formula |
枳壳（ 整个，去瓤） 四两（ 每个入巴豆三粒，麻线十字扎定，用水五六碗煮透，去豆，将枳壳切碎，晒干） 橘红皮一两 青皮（ 去瓤） 一两 广木香（ 不见火，研） 三钱 噎膈。 |
| TKRC | Z01D1/533(噎膈) / Z01D1/533(噎膈) / Z01A/D132015015(山鸡椒) / |
| IPC | A61K36/54(樟科（月桂科），例如桂皮或檫木) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 枳壳汤 1.00 (2) | 瓜蒌汤 0.67 (2) | 枳壳青皮饮 0.67 (2) | 枳壳青皮饮 0.67 (2) | 推气散 0.67 (2) |
| 柴胡清肝饮 0.50 (2) | 和胁饮 0.50 (2) | 木香槟榔汤 0.50 (2) | 三棱丸 0.50 (2) | 七香丸 0.50 (1) |
| 无比丸 0.50 (1) | 催生四物汤 0.50 (1) | 枳壳散 0.50 (1) | 桂枝散 0.50 (1) | 槟榔散 0.50 (1) |
| 驱风丸 0.50 (1) | 必效丸 0.50 (1) | 枳巴丸 0.50 (1) | 枳壳丸 0.50 (1) | 愈风散 0.50 (1) |
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