中文
Ethnobotany of China

橘皮丸 Ju Pi 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 陈橘皮( 汤浸,去白,焙) 青橘皮( 汤浸,去白,焙) 干姜( 炮) 大黄( 锉,炒) 京三棱( 炮,锉) 厚朴( 去粗皮,涂生姜汁炙) 牵牛子( 一半生,一半炒) 各半两
久腹胀气滞,肠胃结涩。
TKRC Z01D1/1837(腹胀) / Z01D1/1837(腹胀) / Z01A/D203015(大黄属) / Z01A/D203015032(鸡爪大黄) / Z01A/D258001009(黑三棱) / Z01A/D203015021(掌叶大黄) / Z01A/D070011024(圆叶牵牛) / Z01A/D203015020(药用大黄) / Z01A/D220006010(柑橘) / Z01A/D268021029(姜) /
IPC A61K36/70(蓼科,例如刺花或酸模属) / A61K36/39(旋花科(牵牛花科),例如旋花属) / A61K36/906(姜科) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/708(大黄属(大黄)) / A61K36/9068(姜属,例如花姜) / A61K36/75(芸香科) /


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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:
橘皮丸,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/6E9F4A5204DD4712ADF998F757CD0B8B
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