中文
Ethnobotany of China

犀角汤 Xi Jiao 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 犀角( 镑屑) 当归( 切,焙) 白芷各一两 升麻 甘草( 炙,锉) 射干 杏仁( 汤浸,去皮尖双仁,炒黄) 各半两
伤寒脾肺虚热,毒气壅塞,咽喉连舌根肿满疼痛。
TKRC Z01D4/R52(疼痛) / Z01D1/22(伤寒) / Z01A/D212014003(升麻) / Z01A/D101086006(甘草) / Z01A/D015005010(白芷) / Z01D4/A01.001(伤寒) / Z01A/D212014002(兴安升麻) / Z01A/D101086003(胀果甘草) / Z01A/D101086002(洋甘草) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D123001001(射干) / Z01A/D212014004(大三叶升麻) / Z01A/D015005038(当归) / Z01A/D015005003(狭叶当归) /
IPC A61D1/12(从动物咽喉、食管或胃中取出异物的器械) / A61B17/24(用于口腔、咽喉、支气管通道或鼻腔的(体内管或腔医学检查用的器械入A61B1/00);刮舌板) / A61P11/04(用于咽喉疾病的) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/898(兰科) / A61K36/232(当归属) / A61K36/484(甘草属) /


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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:
犀角汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/595D6765A7D040BE94F3B6BB3D0E2715
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