中文
Ethnobotany of China

加味枳术汤 Jia Wei Zhi Shu Tang

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

Source Qing ● (about 376 years ago) 《直指》
Traditional knowledge – formula 枳壳( 制) 白术 紫苏茎叶 辣桂 陈皮( 去白) 槟榔 桔梗 木香 五灵脂( 炒) 各一分 半夏( 制) 茯苓 甘草
气为痰饮所膈,心下坚胀,此属气分。
TKRC Z01D1/761(痰饮) / Z01A/D101086006(甘草) / Z01A/D220006010(柑橘) / Z01A/D101086002(洋甘草) / Z01A/D025027004(白术) / Z01A/D132007008(肉桂) / Z01A/D046014001(桔梗) / Z01A/D101086003(胀果甘草) / Z01A/D132007(樟属) / Z01A/D019020008(半夏) /
IPC A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) / A61K36/34(桔梗科(风铃草科)) / A61K36/54(樟科(月桂科),例如桂皮或檫木) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/346(桔梗属) / A61K36/284(苍术属) / A61K36/888(天南星科,例如贝母,马蹄莲或臭菘) / A61K36/8888(半夏属) / A61K36/484(甘草属) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/75(芸香科) /


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Citation
When using this traditional knowledge, please cite:
加味枳术汤,《直指》,清.http://ethnobotany.cn/Cntk/Details/875EE196E192401A9B4C0CDBD4CE0BBE
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