中文
Ethnobotany of China

加味四味紫苏和胎饮 Jia Wei Si Wei Zi Su He Tai Yin

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

Source Qing ● (about 296 years ago) 《胎产心法》
Traditional knowledge – formula 紫苏 黄芩 白术( 土炒) 各一钱五分 炙草( 以上四味为和胎饮本方) 藿香叶 陈皮各一钱 砂仁五分( 炒)
心腹绞痛,上吐下泻。
TKRC Z01D4/R10.452(绞痛) / Z01A/D130092038(丽江黄芩) / Z01A/D130092007(黄芩) / Z01A/D130092030(连翘叶黄芩) / Z01A/D268002014(海南砂仁) / Z01A/D268002(豆蔻属) / Z01A/D220006010(柑橘) / Z01A/D268002038(砂仁) / Z01A/D13009208901(展毛韧黄芩) / Z01A/D025027004(白术) / Z01A/D025023010(艾) /
IPC A61K36/75(芸香科) / A61K36/53(唇形科,例如百里香,迷迭香或熏衣草) / 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) / A61K36/906(姜科) / A61K36/284(苍术属) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/9064(豆蔻属,例如小豆蔻) / A61K36/539(黄芩属(黄芩)) / 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) /


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Citation
When using this traditional knowledge, please cite:
加味四味紫苏和胎饮,《胎产心法》,清.http://ethnobotany.cn/Cntk/Details/87FE1DA1C409446E8ADF094610574A2B
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