中文
Ethnobotany of China

丁香丸 Ding Xiang Wan

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 丁香半两 厚朴( 去粗皮,生姜汁炙) 一两 干姜( 炮) 半两 吴茱萸( 汤浸,焙干,炒) 半两 青橘皮( 汤浸,去白,焙) 一两 桃仁( 去皮尖双仁,炒) 一两 五味子 诃黎勒( 去核) 槟榔( 锉) 各半两 木香一分
胃气虚冷,腹胀食减,四肢少力。
TKRC Z01D1/1837(腹胀) / Z01D1/1837(腹胀) / Z01A/D230003016(毛叶五味子) / Z01A/D230003003(五味子) / Z01A/D268021029(姜) / Z01A/D230003019(红花五味子) / Z01A/D230003006(翼梗五味子) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D217033053(光核桃) / Z01A/D230003021(华中五味子) /
IPC A61K36/898(兰科) / A61K36/79(五味子科) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/906(姜科) / A61K36/9068(姜属,例如花姜) /


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Citation
When using this traditional knowledge, please cite:
丁香丸,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/66CF790499B34E6C8A7961EF55961285
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