中文
Ethnobotany of China

干姜汤 Gan Jiang 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 干姜( 炮) 甘草( 炙) 桂( 去粗皮) 附子( 炮裂,去皮脐) 草豆蔻( 去皮) 肉豆蔻( 去壳,面裹煨) 木香 高良姜( 炒) 干木瓜各半两
霍乱吐利,心腹疼痛,气逆,手足冷。
TKRC Z01D4/R52(疼痛) / Z01A/D217008001(木瓜海棠) / Z01A/D217008004(贴梗海棠) / Z01A/D268001036(高良姜) / Z01A/D101086002(洋甘草) / Z01A/D101086006(甘草) / Z01D4/A00(霍乱) / Z01D4/A00.901(霍乱) / Z01A/D268021029(姜) / Z01D4/Z20.051(霍乱) / Z01A/D101086003(胀果甘草) / Z01A/D217008003(木瓜) /
IPC A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / 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) / A61K36/9068(姜属,例如花姜) / A61K36/484(甘草属) / A61K36/9062(山姜属,例如紫姜或高良姜) / A61K36/906(姜科) /


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Citation
When using this traditional knowledge, please cite:
干姜汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/FAC27ABCC25545449AEC6869E63B5268
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