中文
Ethnobotany of China

加味二陈汤 Jia Wei Er Chen Tang

Formula texts are quoted from classical Chinese sources and are not translated.

Source Ming ● (about 400 years ago) 《济阳纲目》
Traditional knowledge – formula 陈皮( 去白) 杏仁( 去皮尖) 各一钱半白茯苓 贝母( 去心) 半夏( 汤泡) 瓜蒌仁 桔梗 前胡( 去芦) 片芩各一钱 枳壳( 麸炒) 石膏各八分 甘草( 炙) 三分
TKRC Z01A/D101086006(甘草) / Z01A/D220006010(柑橘) / Z01A/D046014001(桔梗) / Z01A/D101086003(胀果甘草) / Z01A/D015066027(前胡) / Z01A/D019020008(半夏) / Z01A/D101086002(洋甘草) / Z01A/D015005012(紫花前胡) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/888(天南星科,例如贝母,马蹄莲或臭菘) / A61K36/75(芸香科) / A61K36/34(桔梗科(风铃草科)) / A61K36/232(当归属) / A61K36/8888(半夏属) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/346(桔梗属) / A61K36/484(甘草属) /


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Citation
When using this traditional knowledge, please cite:
加味二陈汤,《济阳纲目》,明.http://ethnobotany.cn/Cntk/Details/99055105672F401A9B7A8E8196C0C584
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