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 |
豉（ 微炒） 四合 陈橘皮（ 汤浸，去白、焙） 一两 麦门冬（ 去心，焙） 二两 米半合 乳石发，呕不止，食不下。 |
| TKRC | Z01A/D023017006(沿阶草) / Z01A/D023017019(麦冬) / Z01A/D220006010(柑橘) / |
| IPC | A61K36/75(芸香科) / A61K36/752(柑橘属，例如橘络，柑或柠檬) / A61K36/8968(沿阶草属) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 枳实散 0.67 (2) | 参橘丸 0.67 (2) | 薤白饮 0.67 (2) | 芦根汤 0.50 (2) | 橘香散 0.50 (1) |
| 橘皮酒 0.50 (1) | 润燥饮 0.50 (1) | 槟榔汤 0.50 (1) | 橘皮散 0.50 (1) | 地黄麦门冬煎 0.50 (1) |
| 竹叶汤 0.50 (1) | 橘皮散 0.50 (1) | 地黄煎 0.50 (1) | 鸡子白煎 0.50 (1) | 生地黄煎 0.50 (1) |
| 茱萸根下虫方 0.50 (1) | 茱萸根下虫酒 0.50 (1) | 麦门冬散 0.50 (1) | 橘茶饮 0.50 (1) | 吴萸根浸酒 0.50 (1) |
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