Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 635 years ago) 《袖珍方》 |
|---|---|
| Traditional knowledge – formula |
大田螺十个（ 连壳研泥） 茵陈四根（ 同研） 薤头七个（ 研） 山栀七个（ 同研） 男子酒疸。 |
| TKRC | Z01A/D025023136(猪毛蒿) / Z01A/D025023026(茵陈蒿) / Z01A/D171003005(连翘) / Z01D1/5233(酒疸) / |
| IPC | A61K36/28(紫菀科或菊科（紫菀或向日葵科），例如甘菊，小白菊，耆草或松果菊属或紫锥花属) / A61K36/634(连翘属) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 秘传茵陈散 0.75 (3) | 栀子酒 0.67 (2) | 茵陈散 0.50 (2) | 山茵陈散 0.50 (2) | 茵陈汤 0.50 (2) |
| 栀连茵陈汤 0.50 (2) | 茵陈栀子豆豉汤 0.50 (2) | 茵陈蒿汤 0.50 (2) | 茵陈蒿酒 0.50 (2) | 茵陈蒿汤 0.50 (2) |
| 茵陈丸 0.40 (2) | 茵陈汤 0.40 (2) | 栀子柏皮汤 0.40 (2) | 茵陈栀子汤 0.40 (2) | 栀子五味汤 0.33 (2) |
| 分浊散 0.33 (2) | 茵陈散 0.33 (2) | 螺肉酒 0.33 (1) | 炒栀散 0.33 (1) | 螺灰散 0.33 (1) |
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