中文
Ethnobotany of China

茯苓汤 Fu Ling 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 白茯苓( 去黑皮) 一两 半夏( 汤洗七遍,焙干) 一两 人参一两 陈橘皮( 汤浸,去白,焙) 一两半 丁香半两 木香半两 白术一两 草豆蔻( 去皮) 二两 槟榔( 锉) 半两 桂( 去粗皮) 三钱 厚朴( 去粗皮,生姜汁炙) 一两半 枳壳( 去瓤,麸炒) 半两
胃冷不思食,痰逆多吐。
TKRC Z01A/D020017002(人参) / Z01A/D220006010(柑橘) / Z01A/D025027004(白术) / Z01A/D019020008(半夏) /
IPC A61K36/75(芸香科) / A61K36/888(天南星科,例如贝母,马蹄莲或臭菘) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/258(人参属(人参)) / A61K36/8888(半夏属) / A61K36/284(苍术属) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) /


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Citation
When using this traditional knowledge, please cite:
茯苓汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/681E25D23DE14659804D92A22D40CEB3
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