中文
Ethnobotany of China

枳壳汤 Zhi Ke 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 枳壳( 去瓤,麸炒) 芍药 人参 黄耆( 锉) 木通( 锉) 当归( 切,焙) 桂( 去粗皮) 蒺藜子( 炒,去角) 鸡骨( 醋炙) 大黄( 锉,炒) 各一两
产后乳结核,或成痈肿,发热疼痛。
TKRC Z01D4/R50.051(发热) / Z01D1/181(发热) / Z01D4/R52(疼痛) / Z01D4/R50.952(发热) / Z01A/D203015032(鸡爪大黄) / Z01A/D022001031(木通马兜铃) / Z01A/D020017002(人参) / Z01D4/L02.907(痈) / Z01D1/923(痈) / Z01A/D015005038(当归) / Z01A/D203015(大黄属) / Z01A/D203015021(掌叶大黄) / Z01A/D203015020(药用大黄) /
IPC A61K36/26(马兜铃科,例如细辛) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/264(马兜铃属) / A61K36/708(大黄属(大黄)) / A61K36/258(人参属(人参)) / A61K36/232(当归属) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/70(蓼科,例如刺花或酸模属) /


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Citation
When using this traditional knowledge, please cite:
枳壳汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/3EF1F9FB3987414D985179D3488E4A58
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