中文
Ethnobotany of China

陈橘皮饮 Chen Ju Pi Yin

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 陈橘皮( 汤浸,去白,焙) 四两 甘草( 炙) 缩砂仁 白芷各二两
胃冷干呕,手足厥逆。
TKRC Z01D1/18281(干呕) / Z01D1/18281(干呕) / Z01A/D101086002(洋甘草) / Z01A/D220006010(柑橘) / Z01A/D101086003(胀果甘草) / Z01D1/18281(干呕) / Z01A/D015005010(白芷) / Z01A/D101086006(甘草) / Z01A/D26800203801(缩砂密) / Z01A/D015005003(狭叶当归) /
IPC A61K36/906(姜科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/75(芸香科) / A61K36/232(当归属) / A61K36/484(甘草属) / A61K36/9064(豆蔻属,例如小豆蔻) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) /


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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:
陈橘皮饮,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/6DEFE555B7BF4759B774BB7A08C01F57
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