中文
Ethnobotany of China

水浸鳖甲汤 Shui Jin Bie Jia 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 鳖甲( 九肋者,去裙襴,醋炙) 升麻 柴胡( 去苗) 人参 白茯苓( 去黑皮) 槟榔( 锉) 肉豆蔻( 去壳) 诃黎勒皮 犀角( 镑) 青橘皮( 汤浸,去白,焙) 陈橘皮( 汤浸,去白,焙) 甘草( 炙,锉) 缩砂仁 茴香子( 炒) 陈曲( 炒) 各半两
气劳羸瘦,四肢疼痛,心腹妨闷,不思饮食。
TKRC Z01A/D101086006(甘草) / Z01A/D212014003(升麻) / Z01A/D101086003(胀果甘草) / Z01A/D220006010(柑橘) / Z01A/D101086002(洋甘草) / Z01A/D26800203801(缩砂密) / Z01A/D015041001(茴香) / Z01A/D212014002(兴安升麻) / Z01A/D212014004(大三叶升麻) / 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) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/906(姜科) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/9064(豆蔻属,例如小豆蔻) / A61K36/258(人参属(人参)) / A61K36/484(甘草属) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/75(芸香科) /


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Citation
When using this traditional knowledge, please cite:
水浸鳖甲汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/3B1AC58EE87B432F822F0D3AED0A2E21
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