中文
Ethnobotany of China

桂枝汤 Gui Zhi 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 桂( 去粗皮) 二两 赤茯苓( 去黑皮) 一两半 白术一两 甘草( 炙,锉) 三分 陈橘皮( 汤浸,去白,焙) 半两
伤寒水在心下,心悸动,欲得人按。
TKRC Z01D4/R00.201(心悸) / Z01D1/1826(心悸) / Z01D4/R00.201(心悸) / Z01D1/22(伤寒) / Z01D1/1826(心悸) / Z01D4/R00.201(心悸) / Z01D1/1826(心悸) / Z01D4/A01.001(伤寒) / Z01A/D101086002(洋甘草) / Z01A/D101086003(胀果甘草) / Z01A/D220006010(柑橘) / Z01A/D101086006(甘草) / Z01A/D025027004(白术) /
IPC A61K36/28(紫菀科或菊科(紫菀或向日葵科),例如甘菊,小白菊,耆草或松果菊属或紫锥花属) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/284(苍术属) / A61K36/752(柑橘属,例如橘络,柑或柠檬) / A61K36/484(甘草属) / A61K36/75(芸香科) /


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Citation
When using this traditional knowledge, please cite:
桂枝汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/F6F5D1109B27439FB8D79BC62F722AA0
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