建中汤 - Ethnobotany of China

建中汤 Jian Zhong Tang

China Plant Traditional Knowledge Registry CNTK_ID: E021BEDB871F48E6BFA2919D93C9AF6B

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

Source	Qing ● (about 320 years ago) 《症因脉治》
Traditional knowledge – formula	桂枝饴糖甘草生姜白芍药风气腹痛，脉迟者。
TKRC	Z01D4/R10.401(腹痛) / Z01D1/1836(腹痛) / Z01D1/5341(气腹痛) / Z01A/D101086006(甘草) / Z01A/D101086003(胀果甘草) / 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) / A61K36/484(甘草属) /

Related items

桂枝：樟科植物肉桂Cinnamomum cassia Presl的干燥嫩枝。春、夏二季采收，除去叶，晒干，或切片晒干。
饴糖：为用高梁、米、大麦、小麦、粟、玉米等含淀粉质的粮食为原料，经发酵糖化制成的食品。
甘草：豆科植物甘草Glycyrrhiza uralensis Fisch.、胀果甘草Glycyrrhiza inflata Bat.或光果甘草Glycyrrhiza glabra L．的干燥根和根茎。春、秋二季采挖，除去须根，晒干。
生姜：姜科植物姜Zingiber officinale Rosc.的新鲜根茎。秋、冬二季采挖，除去须根和泥沙。
白芍：毛茛科植物芍药Paeonia lactiflora Pall.的干燥根。夏、秋二季采挖，洗净，除去头尾和细根，置沸水中煮后除去外皮或去皮后再煮，晒干。

Indications: 风气腹痛，脉迟者。

Similar formulas (legacy coded-feature distance)

Formulas with similar composition (Jaccard)

Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.

小建中汤 0.83 (5)	桂枝汤 0.67 (4)	桂枝芍药汤 0.67 (4)	建中加木瓜柴胡汤 0.63 (5)	建中加附子当归汤 0.63 (5)
加味建中汤 0.63 (5)	桂枝汤 0.60 (3)	桂枝汤 0.60 (3)	桂枝加芍药生姜各一两人参三两新加汤 0.57 (4)	当归桂枝汤 0.57 (4)
桂枝加黄耆汤 0.57 (4)	阳旦汤 0.57 (4)	小建中汤 0.57 (4)	附子建中汤 0.57 (4)	桂枝加附子红花汤 0.57 (4)
栝楼桂枝汤 0.57 (4)	桂枝加大黄汤 0.57 (4)	桂枝加黄耆汤 0.57 (4)	桂枝丹皮紫苏汤 0.57 (4)	桂枝加附子汤 0.57 (4)

Citation

When using this traditional knowledge, please cite:
建中汤,《症因脉治》,清.https://ethnobotany.cn/Cntk/Details/E021BEDB871F48E6BFA2919D93C9AF6B

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