中文
Ethnobotany of China

干蓝汤 Gan Lan 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 干蓝 车前子 秦皮( 去粗皮) 细辛( 去苗叶) 决明子( 炒) 山栀子仁 升麻 芍药 甘草( 炙,锉) 各一两 蕤仁一两半
眼眦生赤脉息肉,涩痛不开,热势不歇,及目睛昏黄。
TKRC Z01A/D212014002(兴安升麻) / Z01A/D171004003(小叶梣) / Z01A/D101086002(洋甘草) / Z01A/D212014004(大三叶升麻) / Z01A/D171004024(宿柱梣) / Z01A/D022002018(细辛) / Z01A/D101086006(甘草) / Z01A/D195001010(异叶海桐) / Z01A/D217032003(蕤核) / Z01A/D101086003(胀果甘草) / Z01A/D196017013(大车前) / Z01A/D196017006(平车前) / Z01A/D196017003(车前) / Z01A/D195001003(短萼海桐) / Z01A/D022002036(汉城细辛) / Z01A/D21703200301(齿叶蕤核) / Z01A/D212014003(升麻) /
IPC A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/26(马兜铃科,例如细辛) / A61K36/484(甘草属) / A61K36/268(细辛属) /


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Citation
When using this traditional knowledge, please cite:
干蓝汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/4C4AE8BB2429446F8DE3DBFEFF79DA1C
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