中文
Ethnobotany of China

加味滞下丸 Jia Wei Zhi Xia Wan

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

Source Ming ● (about 399 years ago) 《先醒斋医学广笔记》
Traditional knowledge – formula 川黄连( 切片,拌好酒,用吴茱萸浸二宿,瓦上炒干,分连、萸各贮,净黄连三两,白痢加茱萸一两;赤痢用湿槐花炒,去槐花) 八两 白芍药( 酒浸,切片炒) 五两 乌梅肉二两 滑石( 水飞) 六两 炙甘草二两 升麻( 绿色者,醋炒) 三两 莲肉( 去心,炒) 六两 白扁豆( 炒,去壳) 三两 红曲( 簸净,炒) 五两 干葛二两
痢疾。
TKRC Z01D1/2319(痢疾) / Z01A/D217033056(梅) / Z01A/D090001061(牛奶子) / Z01A/D212014004(大三叶升麻) / Z01A/D212017006(云南黄连) / Z01A/D101147005(山葛) / Z01A/D212014002(兴安升麻) / Z01A/D212014003(升麻) / Z01A/D212017002(三角叶黄连) / Z01A/D212017001(黄连) /
IPC A61K36/73(蔷薇科,例如草莓,花楸果,黑莓,黎子或火棘) / A61K36/488(葛属(葛)) / A61K36/718(黄连属(黄连)) / A61K36/48(豆科(豌豆或豆荚科)苏木科;含羞草科;蝶形花科) /


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Citation
When using this traditional knowledge, please cite:
加味滞下丸,《先醒斋医学广笔记》,明.https://ethnobotany.cn/Cntk/Details/D3D5DFF126364995B024D06937969BCE
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