中文
Ethnobotany of China

七味半夏汤 Qi Wei Ban Xia 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 半夏( 汤洗十遍,炒) 二两 紫菀( 去苗土) 桂( 去粗皮) 阿胶( 炙令燥) 甘草( 炙,锉) 各一两 细辛( 去苗叶) 款冬花各半两
小儿上气,咳逆不止。
TKRC Z01D1/1822(咳逆) / Z01A/D019020008(半夏) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) / Z01A/D022002018(细辛) / Z01A/D022002036(汉城细辛) / Z01A/D025248001(款冬) / Z01A/D101086002(洋甘草) /
IPC A61K36/888(天南星科,例如贝母,马蹄莲或臭菘) / A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/26(马兜铃科,例如细辛) / A61K36/8888(半夏属) / A61K36/484(甘草属) / A61K36/268(细辛属) /


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Citation
When using this traditional knowledge, please cite:
七味半夏汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/B883F5C660E044439C6F18A91266AAE2
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