中文
Ethnobotany of China

升麻汤 Sheng Ma Tang

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

Source Tang ● (about 1356 years ago) 《外台秘要》
Traditional knowledge – formula 升麻 芍药各四两 射干三两 杏仁( 去尖皮) 三两 麻黄( 去节) 二两 甘草( 炙) 二两 枫香 葛根各三两
风毒咽水不下,及瘰疬肿。
TKRC Z01D1/9211(瘰疬) / Z01D1/9211(瘰疬) / Z01A/D101086003(胀果甘草) / Z01A/D101086006(甘草) / Z01A/D009002002(枫香树) / Z01A/D101086002(洋甘草) / Z01A/C004001006(中麻黄) / Z01A/C004001017(草麻黄) / Z01A/C004001004(山岭麻黄) / Z01A/D123001001(射干) / Z01A/C004001002(双穗麻黄) / Z01A/D101147005(山葛) / Z01A/D212014002(兴安升麻) / Z01A/C004001003(木贼麻黄) / Z01A/D212014003(升麻) / Z01A/D212014004(大三叶升麻) /
IPC A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) / A61K36/484(甘草属) / A61K36/488(葛属(葛)) /


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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:
升麻汤,《外台秘要》,唐.https://ethnobotany.cn/Cntk/Details/8CA45B30B4F94943BF5B5517B4B7393D
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