中文
Ethnobotany of China

补脾散 Bu Pi San

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

Source Yuan ● (about 695 years ago) 《永类钤方》
Traditional knowledge – formula 干姜( 炮) 制厚朴 草果仁 砂仁 神曲( 炒) 麦蘖( 炒) 净陈皮 良姜( 炒) 甘草( 炒) 各等分
饮啖生冷果菜,寒留中焦,心脾冷痛,霍乱吐利。
TKRC Z01D4/A00.901(霍乱) / Z01D4/A00(霍乱) / Z01D4/Z20.051(霍乱) / Z01A/D268002014(海南砂仁) / Z01A/D268002038(砂仁) / Z01A/D268002034(草果) / Z01A/D220006010(柑橘) / Z01A/D268002(豆蔻属) / Z01A/D268021029(姜) / Z01A/D101086002(洋甘草) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/906(姜科) / A61K36/906(姜科) / A61K36/75(芸香科) / A61K36/9064(豆蔻属,例如小豆蔻) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/9068(姜属,例如花姜) / A61K36/484(甘草属) /


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Citation
When using this traditional knowledge, please cite:
补脾散,《永类钤方》,元.http://ethnobotany.cn/Cntk/Details/F5C2F15B1DF046FE8993FDAC6D2C3C34
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