Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 461 years ago) 《医学纲目》 |
|---|---|
| Traditional knowledge – formula |
川乌头一两（ 用青盐一钱，酒一盏，浸一宿，去皮尖，焙干） 川楝子一两（ 用巴豆二十一粒，同炒候黑色，去巴豆） 茴香半两 石燕一对 土狗五枚 芥子一钱六分 小肠气痛。 |
| TKRC | Z01A/D150010001(楝) / Z01A/D036012003(芥菜) / |
| IPC | A61K36/31(十字花科，例如花椰菜，卷心菜和苤蓝) / A61K36/58(楝科（楝树或桃花心木科），例如苦楝) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 固真丹 0.44 (4) | 楝实散 0.33 (3) | 育真丸 0.30 (3) | 无名丹 0.30 (3) | 猪苓散 0.30 (3) |
| 无名丹 0.30 (3) | 回令丸 0.29 (2) | 茴香散 0.29 (2) | 金铃子散 0.29 (2) | 追痛丸 0.29 (2) |
| 抽刀散 0.29 (2) | 肉苁蓉丸 0.27 (3) | 泽泻散 0.27 (3) | 荔核散 0.27 (3) | 苦楝丸 0.25 (2) |
| 菟丝子丸 0.25 (2) | 川楝茴香散 0.25 (2) | 二香定痛散 0.25 (2) | 三仙酒 0.25 (2) | 茴楝五苓散 0.25 (2) |
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