中文
Ethnobotany of China

黄耆肉桂柴胡酒煎汤 Huang Qi Rou Gui Chai Hu Jiu Jian Tang

Formula texts are quoted from classical Chinese sources and are not translated.

Source Yuan ● (about 750 years ago) 《兰室秘藏》
Traditional knowledge – formula 黄耆 当归梢各二钱 柴胡一钱五分 黍粘子( 炒) 连翘 肉桂各一钱 升麻七分 炙甘草 黄柏各五分
附骨痈,坚硬漫肿,不辨肉色,行步作痛,按之大痛。
TKRC Z01A/D171003005(连翘) / Z01A/D132007(樟属) / Z01A/D220020002(川黄檗) / Z01A/D212014002(兴安升麻) / Z01A/D132007008(肉桂) / Z01A/D025021(牛蒡属) / Z01A/D22002000201(秃叶黄檗) / Z01A/D212014003(升麻) / Z01A/D015005038(当归) / Z01A/D212014004(大三叶升麻) /
IPC A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / 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) / A61K36/75(芸香科) / A61K36/54(樟科(月桂科),例如桂皮或檫木) / A61K36/756(黄檗属,例如黄柏) / A61K36/634(连翘属) / A61K36/232(当归属) /


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Citation
When using this traditional knowledge, please cite:
黄耆肉桂柴胡酒煎汤,《兰室秘藏》,元.http://ethnobotany.cn/Cntk/Details/C7B526DA710E4631ADBA8BF7C99331C7
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