中文
Ethnobotany of China

柴胡汤 Chai Hu 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 柴胡( 去苗) 二两 桂( 去粗皮) 黄芩( 去黑心) 各一两 牡蛎( 生用) 甘草( 炙) 各半两 栝楼根一两半 木通( 锉) 一两
伤寒发汗下之后,过经不解,胸胁满结,渴而不呕,但头汗出,往来寒热,小便不通。
TKRC Z01D4/A01.001(伤寒) / Z01A/D130092038(丽江黄芩) / Z01A/D101086006(甘草) / Z01A/D101086003(胀果甘草) / Z01A/D13009208901(展毛韧黄芩) / Z01A/D130092007(黄芩) / Z01D1/22(伤寒) / Z01A/D101086002(洋甘草) / Z01A/D022001031(木通马兜铃) / Z01A/D130092030(连翘叶黄芩) /
IPC A61K36/53(唇形科,例如百里香,迷迭香或熏衣草) / A61K36/264(马兜铃属) / A61K36/539(黄芩属(黄芩)) / A61K36/484(甘草属) / 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) /


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Citation
When using this traditional knowledge, please cite:
柴胡汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/BCB32EF63DD847B0A302D8D164BD0E17
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