中文
Ethnobotany of China

黄耆汤 Huang 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 黄耆三两 五味子 人参 麦门冬( 去心,焙) 桑根白皮各二两 枸杞 熟干地黄( 焙) 各一两一分
肺消,饮少溲多。
TKRC Z01A/D156008006(蒙桑) / Z01A/D023017006(沿阶草) / Z01A/D230003006(翼梗五味子) / Z01A/D230003016(毛叶五味子) / Z01A/D023017019(麦冬) / Z01A/D230003003(五味子) / Z01A/D230003019(红花五味子) / Z01A/D020017002(人参) / Z01A/D230003021(华中五味子) /
IPC A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/79(五味子科) / A61K36/8968(沿阶草属) / A61K36/605(桑属(桑树)) / A61K36/258(人参属(人参)) / A61K36/60(桑科(桑树科),例如面包果树或无花果树) /


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Citation
When using this traditional knowledge, please cite:
黄耆汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/C503EF8321524656A541D7DA8875785F
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