中文
Ethnobotany of China

牡蛎汤 Mu Li 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 牡蛎( 烧令通赤) 龙胆 升麻 麦门冬( 去心,焙) 甘草( 炙) 各三分 犀角( 镑) 半两 藁本桂各半两
女劳疸,额上汗出,四肢虚烦,日晡发热,小便自利。
TKRC Z01D4/R50.051(发热) / Z01D1/181(发热) / Z01D4/R50.952(发热) / Z01A/D101086006(甘草) / Z01A/D015051017(辽藁本) / Z01A/D212014003(升麻) / Z01A/D107008192(龙胆) / Z01A/D107008239(三花龙胆) / Z01A/D212014002(兴安升麻) / Z01A/D212014004(大三叶升麻) / Z01A/D015051034(藁本) / Z01A/D101086002(洋甘草) / Z01A/D107008187(滇龙胆草) / Z01A/D107008132(条叶龙胆) / Z01A/D023017006(沿阶草) / Z01A/D101086003(胀果甘草) / Z01A/D023017019(麦冬) /
IPC A61K36/51(龙胆科) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/236(藁本属(欧亚甘草根)) / A61K36/8968(沿阶草属) / A61K36/484(甘草属) / A61K36/515(龙胆属) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) /


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Citation
When using this traditional knowledge, please cite:
牡蛎汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/8CC9D3A96DBE4C17828DC39232D54477
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