中文
Ethnobotany of China

黄耆汤 Huang Qi 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 黄耆( 微炙,锉) 三分 白茯苓( 去黑皮) 当归( 切,微炒) 桑寄生( 微炙) 各半两 桃仁( 汤浸,去皮尖双仁,麸炒黄) 三分 陈曲( 微炒) 干姜( 炮裂) 桔梗( 炒) 各半两
产后气血虚乏,内燥引饮,心下烦闷。
TKRC Z01A/D015005038(当归) / Z01A/D139007(钝果寄生属) / Z01A/D217033053(光核桃) / Z01A/D046014001(桔梗) / Z01A/D268021029(姜) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D139007003(广寄生) / Z01A/D139004(桑寄生属) /
IPC A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/906(姜科) / A61K36/346(桔梗属) / A61K36/9068(姜属,例如花姜) / A61K36/232(当归属) / A61K36/34(桔梗科(风铃草科)) / A61K36/898(兰科) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) /


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Citation
When using this traditional knowledge, please cite:
黄耆汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/3C0D6B3093B6458291FC889E4390D08C
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