中文
Ethnobotany of China

橘皮汤 Ju Pi 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 陈橘皮( 汤浸,去白,焙) 三两 半夏( 汤洗七遍,去滑,麸炒黄色) 大腹皮( 锉) 赤茯苓( 去黑皮) 芍药各半两 前胡( 去芦头) 枇杷叶( 去毛,炙) 各三分
虚劳痰饮,不思饮食,胸满气逆。
TKRC Z01D1/761(痰饮) / Z01D1/71(虚劳) / Z01A/D199165001(芦苇) / Z01A/D015005012(紫花前胡) / Z01A/D021002001(槟榔) / Z01A/D019020008(半夏) / Z01A/D220006010(柑橘) / Z01A/D015066027(前胡) /
IPC A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/889(棕榈科,例如枣椰子或椰树或美洲蒲葵) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/232(当归属) / A61K36/8888(半夏属) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/899(禾本科,例如芦根、竹叶、玉蜀黍(玉米须)或甘蔗) / A61K36/75(芸香科) / A61K36/888(天南星科,例如贝母,马蹄莲或臭菘) /


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Citation
When using this traditional knowledge, please cite:
橘皮汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/386AABA7EBAF4886A44365C36D68F6AB
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