中文
Ethnobotany of China

升麻汤 Sheng Ma 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 升麻半两 大黄( 锉,炒) 一两 黄连( 去须) 甘草( 炙,锉) 各三分 山栀子仁一两
伤寒热盛,发豌豆疮。
TKRC Z01A/D203015021(掌叶大黄) / Z01A/D212014002(兴安升麻) / Z01D1/22(伤寒) / Z01D4/A01.001(伤寒) / Z01A/D101086003(胀果甘草) / Z01A/D212017002(三角叶黄连) / Z01A/D101086006(甘草) / Z01A/D203015020(药用大黄) / Z01A/D203015032(鸡爪大黄) / Z01A/D212017006(云南黄连) / Z01A/D195001003(短萼海桐) / Z01A/D195001010(异叶海桐) / Z01A/D212014004(大三叶升麻) / Z01A/D203015(大黄属) / Z01A/D212017001(黄连) / Z01A/D101086002(洋甘草) / Z01A/D212014003(升麻) /
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) / A61K36/718(黄连属(黄连)) / A61K36/708(大黄属(大黄)) / A61K36/484(甘草属) /


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




Citation
When using this traditional knowledge, please cite:
升麻汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/E4AE02DB489E4ECAB8435BDE2919090F
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