中文
Ethnobotany of China

竹皮汤 Zhu Pi 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 竹皮 甘草( 炙) 各一两 人参 赤茯苓( 去黑皮) 麻黄( 去根节,先煎,掠去沫,焙) 桂( 去粗皮) 五味子 木通( 锉) 各三分
喉中如有物噎塞,声气不出。
TKRC Z01A/C004001017(草麻黄) / Z01A/C004001002(双穗麻黄) / Z01A/D101086002(洋甘草) / Z01A/D230003003(五味子) / Z01A/D230003006(翼梗五味子) / Z01A/D020017002(人参) / Z01A/D230003021(华中五味子) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) / Z01A/C004001003(木贼麻黄) / Z01A/C004001004(山岭麻黄) / Z01A/D199026079(青竿竹) / Z01A/D230003019(红花五味子) / Z01A/C004001006(中麻黄) / Z01A/D022001031(木通马兜铃) / Z01A/D230003016(毛叶五味子) /
IPC A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/79(五味子科) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/899(禾本科,例如芦根、竹叶、玉蜀黍(玉米须)或甘蔗) / A61K36/26(马兜铃科,例如细辛) / A61K36/258(人参属(人参)) / A61K36/264(马兜铃属) / 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:
竹皮汤,《圣济总录》,北宋.http://ethnobotany.cn/Cntk/Details/FCDEB8E3437F4C618DC70C456F257710
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