中文
Ethnobotany of China

鳖甲汤 Bie Jia 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 鳖甲( 去裙襴,醋浸,炙) 一两 知母( 切,焙) 半两 大黄( 锉,醋炒) 桑根白皮( 锉) 甘草( 炙,锉) 各一分 木香( 炒) 半两
伤寒后骨蒸热,日渐黄瘦,大便涩,小便赤。
TKRC Z01A/D101086002(洋甘草) / Z01D4/A01.001(伤寒) / Z01A/D203015(大黄属) / Z01A/D203015032(鸡爪大黄) / Z01A/D023002001(知母) / Z01A/D101086006(甘草) / Z01D1/22(伤寒) / Z01A/D156008006(蒙桑) / Z01A/D203015020(药用大黄) / Z01A/D101086003(胀果甘草) / Z01A/D203015021(掌叶大黄) /
IPC A61K36/60(桑科(桑树科),例如面包果树或无花果树) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/484(甘草属) / A61K36/605(桑属(桑树)) / A61K36/708(大黄属(大黄)) / A61K36/70(蓼科,例如刺花或酸模属) / A61K36/8964(知母属) /


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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:
鳖甲汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/98B590997BF54B778671DB4109E18544
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