中文
Ethnobotany of China

桂心汤 Gui Xin 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 桂( 去粗皮) 二两半 麻黄( 去节,煮,掠去沫,焙) 半两 甘草( 炙) 款冬花( 焙) 杏仁( 汤退去皮尖双仁,麸炒) 各一两
肺中寒,咳唾喘息。
TKRC Z01D4/R06.251(喘息) / Z01A/C004001003(木贼麻黄) / Z01A/C004001017(草麻黄) / Z01A/D025248001(款冬) / Z01A/D101086002(洋甘草) / Z01A/C004001006(中麻黄) / Z01A/C004001004(山岭麻黄) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D101086006(甘草) / Z01A/D101086003(胀果甘草) / Z01A/C004001002(双穗麻黄) /
IPC A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) / A61K36/898(兰科) / 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) /


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Citation
When using this traditional knowledge, please cite:
桂心汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/4FA6D20AFC1F411F8AA0B6EEA1938794
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