中文
Ethnobotany of China

通气汤 Tong Qi 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 荜茇 连皮大腹( 锉) 各一两 沉香( 锉) 草豆蔻( 去皮) 木香 干姜( 炮) 诃黎勒( 去核) 甘草( 炙,锉) 青橘皮( 去白,焙,炒) 桂( 去粗皮) 枳壳( 去瓤,麸炒) 桃仁( 去皮尖双仁,炒黄) 槟榔( 锉) 各半两
气上逆,胸膈痞塞,饮食不下,及积气心腹胀满,大肠虚秘。
TKRC Z01D1/1837(腹胀) / Z01D1/1837(腹胀) / Z01A/D101086002(洋甘草) / Z01A/D217033053(光核桃) / Z01A/D101086003(胀果甘草) / Z01A/D194002028(荜拔) / Z01A/D101086006(甘草) / Z01A/D268021029(姜) / Z01A/D174087055(狭瓣玉凤花) /
IPC A61K36/67(胡椒科,例如牙买加胡椒粉或卡瓦胡椒) / A61K36/9068(姜属,例如花姜) / A61K36/484(甘草属) / A61K36/898(兰科) / A61K36/906(姜科) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) /


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Citation
When using this traditional knowledge, please cite:
通气汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/AE4523BA03A743E097004434A8984A88
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