Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Yuan ● (about 696 years ago) 《饮膳正要》 |
|---|---|
| Traditional knowledge – formula |
紫苏叶一两（ 锉） 沉香三钱（ 锉） 乌梅一两（ 取肉） 砂糖六两 |
| TKRC | Z01D2/310411(生津止渴) / Z01A/D217033056(梅) / |
| IPC | A61K36/73(蔷薇科，例如草莓，花楸果，黑莓，黎子或火棘) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 梅苏丸 0.67 (2) | 三香散 0.50 (2) | 苏乳汤 0.50 (2) | 千里浆 0.50 (2) | 梅苏丸 0.50 (2) |
| 沉香顺气散 0.40 (2) | 甘桔汤 0.40 (2) | 沉香匀气散 0.40 (2) | 正气天香散 0.40 (2) | 消积三棱煎 0.40 (2) |
| 沉香煎 0.40 (2) | 水瓢丸 0.40 (2) | 檀香九 0.40 (2) | 紫苏汤 0.40 (2) | 沉香饮子 0.40 (2) |
| 梅子丸 0.33 (2) | 化虫丸 0.33 (1) | 乌梅丸 0.33 (1) | 兰台散 0.33 (1) | 朱雀丸 0.33 (1) |
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