中文
Ethnobotany of China

乳香散 Ru Xiang San

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 乳香( 炒软,候冷研) 乌蛇( 酒浸,去皮骨,炙) 干蝎( 酒炒) 天麻 赤茯苓( 去黑皮) 蛇黄( 煅,醋淬) 白附子( 炮) 白芥子( 炒) 白僵蚕( 炒) 白及 半夏( 汤洗七遍,与生姜半两同捣,焙干) 白蔹各半两
破伤中风。
TKRC Z01D4/I64(中风) / Z01D1/811(中风) / Z01D4/I64(中风) / Z01A/D174019004(白及) / Z01D1/811(中风) / Z01A/D174081010(天麻) / Z01A/D212001030(黄花乌头) / Z01A/D036088001(白芥) / Z01A/D019020008(半夏) / Z01A/D264002012(白蔹) /
IPC A61K36/31(十字花科,例如花椰菜,卷心菜和苤蓝) / A61K36/898(兰科) / A61K36/87(葡萄科,例如酒葡萄,圆叶葡萄或辣葡萄) / A61K36/888(天南星科,例如贝母,马蹄莲或臭菘) / A61K36/8888(半夏属) / A61K36/8988(天麻属) / A61K36/714(乌头属(舟形乌头)) / A61K36/898(兰科) /


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Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.




Citation
When using this traditional knowledge, please cite:
乳香散,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/55880D579697473B9926062B4EAD4683
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