Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 148 years ago) 《梅氏验方新编》 |
|---|---|
| Traditional knowledge – formula |
枳壳（ 整个，去瓤） 四两（ 每个入巴豆三粒，麻线十字扎定，用水五六碗煮透，去豆，将枳壳切碎，晒干） 橘红皮一两 青皮（ 去瓤） 一两 广木香（ 不见火，研） 三钱 噎膈。 |
| TKRC | Z01D1/533(噎膈) / Z01D1/533(噎膈) / Z01A/D132015015(山鸡椒) / |
| IPC | A61K36/54(樟科（月桂科），例如桂皮或檫木) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 壮气四物汤 0.43 (3) | 青橘散 0.43 (3) | 塌气散 0.40 (2) | 枳壳丸 0.40 (2) | 商壳丸 0.38 (3) |
| 香棱丸 0.38 (3) | 加减开郁二陈汤 0.33 (3) | 木香槟榔汤 0.33 (3) | 牵牛子散 0.33 (3) | 牵牛子丸 0.33 (3) |
| 三棱汤 0.33 (3) | 荆蓬煎丸 0.33 (3) | 七香丸 0.33 (3) | 三倍丹 0.33 (2) | 调气丸 0.33 (2) |
| 通气散 0.33 (2) | 枳壳青皮饮 0.33 (2) | 黄连木香汤 0.33 (2) | 木香分气丸 0.33 (2) | 木香丸 0.33 (2) |
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