中文
Ethnobotany of China

橘皮汤 Ju Pi 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 陈橘皮( 汤浸,去白,焙) 木瓜( 切,焙) 桂( 去粗皮) 草豆蔻( 去皮) 甘草( 炙) 各一两
中恶,霍乱吐利。
TKRC Z01D4/A00(霍乱) / Z01A/D217008004(贴梗海棠) / Z01A/D217008001(木瓜海棠) / Z01A/D220006010(柑橘) / Z01A/D101086006(甘草) / Z01A/D101086003(胀果甘草) / Z01A/D217008003(木瓜) / Z01D4/A00.901(霍乱) / Z01D4/Z20.051(霍乱) / Z01A/D101086002(洋甘草) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/484(甘草属) / A61K36/75(芸香科) /


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Citation
When using this traditional knowledge, please cite:
橘皮汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/BDBB6EBF61484AB7B7F8DDBFA685913C
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