中文
Ethnobotany of China

升麻汤 Sheng Ma 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 升麻 桔梗( 炒) 黄芩( 去黑心) 犀角( 细镑) 贝母( 微炮,去心) 龙胆各半两 甘草( 炙) 一分
鼻干痒生疮,干呕不下饮食。
TKRC Z01D1/18281(干呕) / Z01D1/18281(干呕) / Z01A/D130092030(连翘叶黄芩) / Z01A/D107008192(龙胆) / Z01A/D107008132(条叶龙胆) / Z01A/D101086006(甘草) / Z01A/D212014002(兴安升麻) / Z01A/D130092007(黄芩) / Z01A/D130092038(丽江黄芩) / Z01D1/18281(干呕) / Z01A/D107008239(三花龙胆) / Z01A/D212014004(大三叶升麻) / Z01A/D101086003(胀果甘草) / Z01A/D046014001(桔梗) / Z01A/D212014003(升麻) / Z01A/D107008187(滇龙胆草) / Z01A/D13009208901(展毛韧黄芩) / Z01A/D101086002(洋甘草) /
IPC A61K36/51(龙胆科) / A61K36/34(桔梗科(风铃草科)) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/484(甘草属) / A61K36/346(桔梗属) / A61K36/515(龙胆属) / A61K36/539(黄芩属(黄芩)) / A61K36/53(唇形科,例如百里香,迷迭香或熏衣草) /


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Citation
When using this traditional knowledge, please cite:
升麻汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/410835EC0A104516A7100223E5AAB91F
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