中文
Ethnobotany of China

升麻汤 Sheng Ma 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 升麻一两半 芍药( 锉,炒) 半两 大黄( 锉,醋炒) 二两 鬼箭羽一两 鬼臼( 切,炒) 一两 桂( 去粗皮) 一两 桔梗( 去芦头,切,炒) 一两半 柴胡( 去苗) 二两 丹砂( 研) 一两 朴消半两
中恶,卒暴心痛不可忍。
TKRC Z01D1/1827(心痛) / Z01A/D203015032(鸡爪大黄) / Z01A/D212014003(升麻) / Z01A/D203015020(药用大黄) / Z01A/D046014001(桔梗) / Z01A/D203015(大黄属) / Z01A/D199165001(芦苇) / Z01A/D203015021(掌叶大黄) / Z01A/D212014004(大三叶升麻) / Z01A/D212014002(兴安升麻) /
IPC A61K36/34(桔梗科(风铃草科)) / A61K36/899(禾本科,例如芦根、竹叶、玉蜀黍(玉米须)或甘蔗) / A61K36/708(大黄属(大黄)) / A61K36/346(桔梗属) / A61K36/70(蓼科,例如刺花或酸模属) /


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Citation
When using this traditional knowledge, please cite:
升麻汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/34F659AA4DFE47DCA39986C3B5A7B135
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