中文
Ethnobotany of China

大腹汤 Da Fu 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 大腹( 锉) 陈曲( 炒) 厚朴( 去粗皮,生姜汁炙) 木香( 锉) 各一两 肉豆蔻( 去皮) 干姜( 炮) 人参 白茯苓( 去黑皮) 青橘皮( 汤浸,去白,焙) 诃黎勒( 炮,取皮) 桂( 去粗皮) 大麦糵( 微炒) 半夏( 汤洗七遍去滑,焙干) 各半两 京三棱( 炮,锉) 一两半
脾胃不和,不能饮食。
TKRC Z01A/D019020008(半夏) / Z01A/D268021029(姜) / Z01A/D258001009(黑三棱) / Z01A/D020017002(人参) / Z01A/D199112010(大麦) /
IPC A61K36/888(天南星科,例如贝母,马蹄莲或臭菘) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/906(姜科) / A61K36/258(人参属(人参)) / A61K36/9068(姜属,例如花姜) / A61K36/8888(半夏属) / A61K36/8998(大麦属) / A61K36/899(禾本科,例如芦根、竹叶、玉蜀黍(玉米须)或甘蔗) /


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Citation
When using this traditional knowledge, please cite:
大腹汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/95DFB7B55EF748F9B3237BA02B9A28DB
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