中文
Ethnobotany of China

石菖蒲散 Shi Chang Pu San

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 菖蒲( 锉,石上者) 五味子( 炒) 陈橘皮( 汤浸,去白,焙) 细辛( 去苗叶) 紫菀( 去苗土) 干姜( 炮裂) 各半两 诃黎勒( 炮,去核) 杏仁( 汤浸,去皮尖双仁,麸炒微黄) 各一两
风冷伤肺,声嘶不出。
TKRC Z01D4/R49.001(声嘶) / Z01A/D268021029(姜) / Z01A/D230003003(五味子) / Z01A/D230003019(红花五味子) / Z01A/D022002036(汉城细辛) / Z01A/D174087055(狭瓣玉凤花) / Z01A/D230003006(翼梗五味子) / Z01A/D230003016(毛叶五味子) / Z01A/D220006010(柑橘) / Z01A/D022002018(细辛) / Z01A/D230003021(华中五味子) /
IPC A61K36/906(姜科) / A61K36/898(兰科) / A61K36/75(芸香科) / A61K36/26(马兜铃科,例如细辛) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/268(细辛属) / A61K36/9068(姜属,例如花姜) / A61K36/79(五味子科) /


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Citation
When using this traditional knowledge, please cite:
石菖蒲散,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/9FF2BB5BD94C43CFBB9BA90082A7FE26
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