Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 139 years ago) 《医门八法》 |
|---|---|
| Traditional knowledge – formula |
巴豆六钱（ 醋制） 乌梅肉五钱（ 焙干） |
| TKRC | Z01A/D217033056(梅) / |
| IPC | A61K36/73(蔷薇科，例如草莓，花楸果，黑莓，黎子或火棘) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 乌巴丸 1.00 (2) | 神巴丸 1.00 (2) | 三神丹 0.67 (2) | 平气丸 0.50 (2) | 消积丸 0.50 (2) |
| 化铁丹 0.50 (2) | 黑丸子 0.50 (2) | 五圣丹 0.50 (2) | 治中丸 0.50 (2) | 观音丸 0.50 (2) |
| 巴豆丸 0.50 (1) | 开关散 0.50 (1) | 玄豆丸 0.50 (1) | 多黑散 0.50 (1) | 梅苏丸 0.50 (1) |
| 乌金散 0.50 (1) | 蜣螂丸 0.50 (1) | 洗眼汤 0.50 (1) | 克效交泰圣饼子 0.50 (1) | 如圣丸 0.40 (2) |
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