Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 636 years ago) 《普济方》 |
|---|---|
| Traditional knowledge – formula |
丁香枝杖一两 甘草半斤（ 炙） 白梅肉三两（ 为末） 乌梅肉一斤 紫苏叶（ 去土） 三两 檀香半两 麝香一字 |
| TKRC | Z01A/D217033056(梅) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) / Z01A/D101086002(洋甘草) / |
| IPC | A61K36/73(蔷薇科，例如草莓，花楸果，黑莓，黎子或火棘) / A61K36/484(甘草属) / A61K36/48(豆科（豌豆或豆荚科）苏木科;含羞草科;蝶形花科) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 梅子丸 0.75 (6) | 梅苏丸 0.56 (5) | 白梅汤 0.43 (3) | 龙脑鸡苏丸 0.42 (5) | 檀香九 0.40 (4) |
| 水瓢丸 0.40 (4) | 甘桔汤 0.38 (3) | 苏乳汤 0.38 (3) | 紫苏汤 0.38 (3) | 香橙饼 0.38 (3) |
| 梅苏丸 0.36 (4) | 水葫芦丸 0.36 (4) | 御爱姜苏丸 0.36 (4) | 丁香乌梅丸 0.36 (4) | 水葫芦丸 0.36 (4) |
| 丁香乌梅丸 0.33 (4) | 醍醐膏 0.33 (3) | 醍醐汤 0.33 (3) | 广顺散 0.33 (3) | 香橙饼 0.33 (3) |
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