中文
Ethnobotany of China

茯苓汤 Fu Ling 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 赤茯苓( 去黑皮) 黄连( 去须) 生干地黄( 焙) 栀子仁 桂( 去粗皮) 栝楼根各三分 大黄( 锉,炒) 一两 黄芩( 去黑心) 杏仁( 汤浸,去皮尖双仁,麸炒) 各一两
吐血后,身体虚热,胸中痞隔,口舌干燥。
TKRC Z01D1/1829(吐血) / Z01D1/1829(吐血) / Z01A/D203015(大黄属) / Z01A/D203015032(鸡爪大黄) / Z01A/D212017001(黄连) / Z01A/D130092007(黄芩) / Z01A/D130092030(连翘叶黄芩) / Z01A/D130092038(丽江黄芩) / Z01A/D212017006(云南黄连) / Z01A/D203015021(掌叶大黄) / Z01A/D203015020(药用大黄) / Z01A/D13009208901(展毛韧黄芩) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D212017002(三角叶黄连) /
IPC A61K36/70(蓼科,例如刺花或酸模属) / A61K36/53(唇形科,例如百里香,迷迭香或熏衣草) / A61K36/718(黄连属(黄连)) / A61K36/708(大黄属(大黄)) / A61K36/539(黄芩属(黄芩)) / A61K36/898(兰科) /


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Citation
When using this traditional knowledge, please cite:
茯苓汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/93394DED52D649E580CE3A25160E2B27
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