Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Ming ● (about 490 years ago) 《丹溪心法附余》 |
|---|---|
| Traditional knowledge – formula |
蜜半斤（ 炼熟，以绵滤去沫） 酥油四两 牛髓四两 杏仁四两（ 去皮尖） 核桃仁四两（ 汤去皮） 山药四两 白茯苓四两 |
| TKRC | Z01A/D194002016(山蒟) / Z01A/D085001020(山薯) / Z01A/D085001(薯蓣属) / Z01A/D085001027(日本薯蓣) / Z01A/D085001037(褐苞薯蓣) / Z01A/D085001001(参薯) / |
| IPC | A61K36/894(薯蓣科) / A61K36/67(胡椒科，例如牙买加胡椒粉或卡瓦胡椒) / A61K36/8945(薯蓣属，例如山药，薯蓣或水薯蓣) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 凤髓膏 0.44 (4) | 蜡弹丸 0.43 (3) | 补精膏 0.43 (3) | 凤髓汤 0.38 (3) | 补精膏 0.33 (3) |
| 杏仁丸 0.33 (2) | 百合散 0.30 (3) | 牛髓膏 0.30 (3) | 乾坤丸 0.29 (2) | 杏酥膏 0.29 (2) |
| 九仙薯蓣煎 0.29 (2) | 地仙煎 0.29 (2) | 山药汤 0.29 (2) | 茯苓饮子 0.29 (2) | 仙茅丸 0.29 (2) |
| 人参汤 0.29 (2) | 菟丝子汤 0.29 (2) | 炼盐散 0.29 (2) | 甘草汤 0.29 (2) | 茯苓杏仁甘草汤 0.29 (2) |
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