中文
Ethnobotany of China

升麻汤 Sheng Ma 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 升麻 连翘 大黄( 锉,炒) 生地黄( 切,焙) 木香各一两 白蔹 玄参各三分
痈疽始作,坚硬皮色紫赤,恶寒壮热,一二日未成脓者。
TKRC Z01D1/923(痈) / Z01A/D203015032(鸡爪大黄) / Z01A/D232005003(北玄参) / Z01A/D171003005(连翘) / Z01A/D175029003(地黄) / Z01D1/925(疽) / Z01A/D203015(大黄属) / Z01A/D203015021(掌叶大黄) / Z01D4/L02.907(痈) / Z01A/D212014003(升麻) / Z01A/D203015020(药用大黄) / Z01A/D212014002(兴安升麻) / Z01A/D232005026(玄参) / Z01A/D212014004(大三叶升麻) / Z01A/D264002012(白蔹) /
IPC A61K36/80(玄参科) / A61K36/70(蓼科,例如刺花或酸模属) / A61K36/87(葡萄科,例如酒葡萄,圆叶葡萄或辣葡萄) / A61K36/804(地黄属) / A61K36/808(玄参属) / A61K36/708(大黄属(大黄)) / A61K36/634(连翘属) / A61K36/64(列当科) /


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Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.




Citation
When using this traditional knowledge, please cite:
升麻汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/8B2325D72ECD4B53904FD5476E79DB46
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