中文
Ethnobotany of China

生地黄煎 Sheng Di Huang Jian

Formula texts are quoted from classical Chinese sources and are not translated.

Source Ming ● (about 636 years ago) 《普济方》
Traditional knowledge – formula 生地黄( 取自然汁) 八合 黑饧三合 白蜜三合 白沙糖三合 生姜汁一合 川升麻三两( 捣末) 鹿角胶三两( 捣碎,炒令黄燥) 杏仁三两( 汤浸,去皮尖双仁,麸炒令黄,研如膏) 酥三合
肺脏虚热,咳嗽,咽干痛,时唾脓血。
TKRC Z01D4/R05(咳嗽) / Z01D4/R05.X01(咳嗽) / Z01D1/1822(咳嗽) / Z01D1/1822(咳嗽) / Z01D4/R05(咳嗽) / Z01D4/R05.X01(咳嗽) / Z01A/D212014004(大三叶升麻) / Z01A/D212014002(兴安升麻) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D212014003(升麻) / Z01A/D175029003(地黄) /
IPC A61K36/64(列当科) / A61K36/804(地黄属) / A61K36/898(兰科) /


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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:
生地黄煎,《普济方》,明.http://ethnobotany.cn/Cntk/Details/73F30601919C4DB483929BEA07D9D709
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