中文
Ethnobotany of China

丹砂沉香煎 Dan Sha Chen Xiang Jian

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

Source Southern Song ● (about 893 years ago) 《鸡峰普济方》
Traditional knowledge – formula 沉香一两( 为末,以蜜半斤,煎五七沸) 阿魏一分( 以酒半升,研细,银器内熬尽) 没药一两( 为末,酒半升,慢火熬尽) 巴豆一钱( 去皮,研细,酒半升,煎十余沸) 硇砂一两( 以酒半升,研令化尽,上五味同合,慢火熬成膏) 丹砂半两( 细研) 硫黄一两( 滴雪水研一日) 槟榔 木香 人参 胡椒各一两 丁香半两 干姜三分青 橘皮 良姜( 水煮五七沸) 桂各一两
久积虚冷伏滞,及呼吸寒气膨胀,心腹暴痛,两胁刺痛,并妇人血气疼痛。
TKRC Z01D4/R52(疼痛) / Z01A/D220006010(柑橘) / Z01A/D015040024(新疆阿魏) / Z01A/D020017002(人参) / Z01A/D015040009(阜康阿魏) / Z01A/D268021029(姜) / Z01A/D015040004(里海阿魏) / Z01A/D015040027(臭阿魏) /
IPC A61K36/906(姜科) / A61K36/25(五加科(人参科),例如常青藤,楤木,鹅掌柴或通脱木) / A61K36/23(伞形科,例如莳萝、细叶芹、芫荽或土茴香) / A61K36/9068(姜属,例如花姜) / A61K36/258(人参属(人参)) / A61K36/75(芸香科) / A61K36/752(柑橘属,例如橘络,柑或柠檬) /


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Citation
When using this traditional knowledge, please cite:
丹砂沉香煎,《鸡峰普济方》,南宋.https://ethnobotany.cn/Cntk/Details/7E32AD7B74D34310B233426F2D5571A2
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