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 |
麦蘖（ 炒） 陈曲（ 炒） 厚朴（ 去粗皮，生姜汁炙） 槟榔（ 锉） 紫菀（ 去苗土） 鳖甲（ 去裙襴，醋炙） 当归（ 切，焙） 大黄（ 锉，炒） 各半两 食癥，咽酸吐津，胸膈疼痛，气噎，食饮进退 |
| TKRC | Z01D4/R52(疼痛) / Z01A/D203015021(掌叶大黄) / Z01A/D203015020(药用大黄) / Z01A/D015005038(当归) / Z01A/D203015032(鸡爪大黄) / Z01A/D203015(大黄属) / |
| IPC | A61K36/23(伞形科，例如莳萝、细叶芹、芫荽或土茴香) / A61K36/70(蓼科，例如刺花或酸模属) / A61K36/708(大黄属（大黄）) / A61K36/232(当归属) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 麦糵汤 1.00 (4) | 赤茯苓丸 0.75 (3) | 大黄汤 0.75 (3) | 鳖甲散 0.60 (3) | 大黄丸 0.60 (3) |
| 槟榔散 0.60 (3) | 京三棱丸 0.60 (3) | 黄耆地黄丸 0.60 (3) | 知母丹 0.50 (3) | 大黄散 0.50 (3) |
| 吴茱萸散 0.50 (3) | 玉烛散 0.50 (3) | 琥珀散 0.50 (2) | 四顺饮 0.50 (2) | 当归厚朴汤 0.50 (2) |
| 龙骨汤 0.50 (2) | 朴黄汤 0.50 (2) | 导滞散 0.50 (2) | 锦线油 0.50 (2) | 当归汤 0.50 (2) |
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