中文
Ethnobotany of China

橘皮汤 Ju Pi Tang

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 陈橘皮( 汤浸,去白,焙) 一两 楮白皮( 炙,锉) 一两半 桑根白皮( 锉) 二两半 紫苏子( 炒) 二两
风水,遍身肿。
TKRC Z01A/D13007900101(茴茴苏) / Z01A/D220006010(柑橘) / Z01D1/773(风水) / Z01A/D13007900102(野生紫苏) / Z01A/D156008006(蒙桑) /
IPC A61K36/53(唇形科,例如百里香,迷迭香或熏衣草) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/535(紫苏属) / A61K36/605(桑属(桑树)) / A61K36/60(桑科(桑树科),例如面包果树或无花果树) / A61K36/75(芸香科) /


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Citation
When using this traditional knowledge, please cite:
橘皮汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/89AF1FFD09BC44FCA580C37986E6317E
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