Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Southern Song ● (about 899 years ago) 《类编朱氏集验方》 |
|---|---|
| Traditional knowledge – formula |
川椒( 去目) 茴香各二两 青盐一两 附子四两( 去皮,生用,切作片子) 生厚朴 生姜各四两 脾肾气弱,手足浮肿。 |
| TKRC | Z01A/D220027006(花椒) / |
| IPC | A61K36/75(芸香科) / A61K36/758(花椒属,例如花椒) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 椒补丸 0.67 (4) | 煮附丹 0.63 (5) | 香朴丸 0.57 (4) | 椒朴丸 0.57 (4) | 椒朴丸 0.56 (5) |
| 煮朴丸 0.55 (6) | 厚朴丸 0.50 (3) | 椒朴丸 0.50 (3) | 蜀椒丸 0.50 (3) | 老姜丸 0.50 (3) |
| 朴附丸 0.50 (3) | 厚朴丸 0.50 (3) | 四君子加姜附厚朴汤 0.50 (3) | 茴香煎丸 0.46 (6) | 温胃汤 0.44 (4) |
| 茴香子丸 0.44 (4) | 朴附丸 0.43 (3) | 四味丸 0.43 (3) | 椒红丸 0.40 (4) | 椒红丸 0.40 (4) |
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