中文
Ethnobotany of China

槟榔汤 Bin Lang 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 槟榔十枚( 锉碎) 生姜( 去皮,薄切,焙干) 陈橘皮( 汤浸,去白,焙) 枳壳( 去瓤,麸炒) 甘草( 炙,锉) 各三两 大黄( 锉,炒) 木香各二两
心腹卒胀痛。
TKRC Z01A/D203015032(鸡爪大黄) / Z01A/D220006010(柑橘) / Z01A/D203015021(掌叶大黄) / Z01A/D101086003(胀果甘草) / Z01A/D203015(大黄属) / Z01A/D203015020(药用大黄) / Z01A/D101086002(洋甘草) / Z01A/D101086006(甘草) /
IPC A61K36/70(蓼科,例如刺花或酸模属) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/708(大黄属(大黄)) / 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:
槟榔汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/CCF7EC8DA4D14B518775EEBF1177820A
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