中文
Ethnobotany of China

白术汤 Bai Shu 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 白术( 锉,炒) 二两 厚朴( 去粗皮,生姜汁炙) 芎藭 芍药 当归( 切,焙) 人参 甘草( 炙,锉) 诃黎勒( 炮,去核) 各半两
妊娠胎萎燥,渐觉羸劣,面色黄黑,腹脏虚冷。
TKRC Z01A/D101086002(洋甘草) / Z01A/D025027004(白术) / Z01A/D015005038(当归) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) / Z01A/D020017002(人参) /
IPC A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/258(人参属(人参)) / A61K36/284(苍术属) / A61K36/232(当归属) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / 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) / A61K36/484(甘草属) /


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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:
白术汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/2335E74073904281A175C6490B122516
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