中文
Ethnobotany of China

四味承气汤 Si Wei Cheng 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 大黄( 细锉,醋炒) 二两 枳壳( 去瓤,麸炒) 一两半 朴消二两 甘草( 炙,锉) 三分
伤寒四日以后,腹胀满痛,喘粗壮热。
TKRC Z01D1/1837(腹胀) / Z01D1/22(伤寒) / Z01A/D203015021(掌叶大黄) / Z01A/D203015032(鸡爪大黄) / Z01A/D101086002(洋甘草) / Z01D1/1837(腹胀) / Z01D4/A01.001(伤寒) / Z01A/D101086003(胀果甘草) / Z01A/D203015020(药用大黄) / Z01A/D101086006(甘草) / Z01A/D203015(大黄属) /
IPC 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)) / A61K36/484(甘草属) / A61K36/70(蓼科,例如刺花或酸模属) /


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Citation
When using this traditional knowledge, please cite:
四味承气汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/E28571EE893446C388BC40E05B116E0A
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