中文
Ethnobotany of China

参朴汤 Can Pu 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 人参 厚朴( 去粗皮,姜汁炙) 各一两 陈橘皮( 汤浸去白,焙) 诃梨勒( 炮,去核) 桂( 去粗皮) 木香 枳壳( 去瓤,麸炒) 黄耆( 剉) 各半两 甘草( 炙) 一分 白术三分
伤寒后脾胃气虚,全不思食,腹脏不调。
TKRC Z01A/D020017002(人参) / Z01D4/A01.001(伤寒) / Z01D1/22(伤寒) / Z01A/D101086003(胀果甘草) / Z01A/D025027004(白术) / Z01A/D220006010(柑橘) / Z01A/D101086006(甘草) / Z01A/D101086002(洋甘草) /
IPC A61K36/75(芸香科) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / 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) / A61K36/484(甘草属) / A61K36/284(苍术属) / A61K36/258(人参属(人参)) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) /


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Citation
When using this traditional knowledge, please cite:
参朴汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/BD27043C41674026AEA8D2AF1EE104DB
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