中文
Ethnobotany of China

香桂汤 Xiang Gui 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) 陈橘皮( 去白,焙,炒) 槟榔( 生,锉) 当归( 切,焙) 甘草( 炙,锉) 木香 芍药 枳壳( 去瓤,麸炒) 大黄( 锉,炒) 各半两
积聚心腹胀满,痞塞不通,大肠燥结,腰腹绞痛,面赤口干。
TKRC Z01D1/1837(腹胀) / Z01D4/R68.251(口干) / Z01D4/R10.452(绞痛) / Z01D1/1837(腹胀) / Z01A/D101086002(洋甘草) / Z01A/D203015020(药用大黄) / Z01A/D220006010(柑橘) / Z01A/D203015(大黄属) / Z01D1/171(积聚) / Z01A/D101086003(胀果甘草) / Z01A/D203015032(鸡爪大黄) / Z01A/D015005038(当归) / Z01A/D203015021(掌叶大黄) / Z01A/D101086006(甘草) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/484(甘草属) / A61K36/708(大黄属(大黄)) / A61K36/232(当归属) / A61K36/70(蓼科,例如刺花或酸模属) / A61K36/75(芸香科) /


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Citation
When using this traditional knowledge, please cite:
香桂汤,《圣济总录》,北宋.https://ethnobotany.cn/Cntk/Details/615C1C79DDA046EE852B9028F1F31366
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