Formula texts are quoted from classical Chinese sources and are not translated.
| Source | Qing ● (about 161 years ago) 《理瀹骈文》 |
|---|---|
| Traditional knowledge – formula |
生姜 蒜头 槐枝各一斤 葱白八两 花椒二两 柳枝 桑枝各一斤 桃枝半斤 痈疽发背。 |
| TKRC | Z01D1/925(疽) / Z01A/D011001108(北葱) / Z01D1/923(痈) / Z01D4/L02.907(痈) / Z01A/D220027033(青花椒) / |
| IPC | A61K36/75(芸香科) / A61K36/8962(葱属,例如洋葱,韭,大蒜,细香葱) / A61K36/758(花椒属,例如花椒) / |
Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.
| 五香膏 0.57 (4) | 五枝煎 0.57 (4) | 桃枝饮 0.56 (5) | 太极膏 0.50 (5) | 五枝汤 0.50 (4) |
| 蒴藋汤 0.50 (4) | 七宝膏 0.50 (4) | 神应万验膏 0.50 (4) | 碧油五枝膏 0.50 (4) | 五枝汤 0.50 (4) |
| 蒴藿汤 0.50 (4) | 五枝膏 0.44 (4) | 长肉膏 0.44 (4) | 救苦膏 0.44 (4) | 五枝萍水汤 0.44 (4) |
| 五枝膏 0.44 (4) | 三物膏 0.43 (3) | 五枝煎 0.40 (4) | 碧油膏 0.40 (4) | 茄根散 0.40 (4) |
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