巴戟汤 - Ethnobotany of China

巴戟汤 Ba Ji Tang

China Plant Traditional Knowledge Registry CNTK_ID: F5429F9DB9554801BB822D1B8745EE25

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

Source	Ming ● (about 658 years ago) 《慈幼新书》
Traditional knowledge – formula	熟地茯苓巴戟麦冬五味子先天虚弱，少阴之火上升，咽喉肿痛。
TKRC	Z01A/D230003003(五味子) / Z01A/D230003016(毛叶五味子) / Z01A/D230003006(翼梗五味子) / Z01A/D218056017(巴戟天) / Z01A/D230003021(华中五味子) / Z01A/D023017(沿阶草属) / Z01A/D230003019(红花五味子) /
IPC	A61K36/79(五味子科) / A61K36/74(茜草科) /

Related items

熟地黄：生地黄的炮制加工品。
茯苓：多孔菌科真菌茯苓Poria cocos（Schw. ）Wolf的干燥菌核。多于7～9月采挖，挖出后除去泥沙，堆置“发汗”后，摊开晾至表面干燥，再“发汗”，反复数次至现皱纹、内部水分大部散失后，阴干，称为“茯苓个”；或将鲜茯苓按不同部位切制，阴干，分别称为“茯苓块”和“茯苓片”。
巴戟天：茜草科植物巴戟天Morinda officinalis How的干燥根。全年均可采挖．洗净，除去须根，晒至六七成千，轻轻捶扁，晒干。
麦冬：百合科植物麦冬Ophiopogon japonicus（L．f）Ker-Gawl.的干燥块根。夏季采挖，洗净，反复暴晒、堆置，至　　七八成千，除去须根，干燥口
五味子：木兰科植物五味子Schisandra chinensis （Turcz．）Baill．的干燥成熟果实。习称“北五味子”。秋季果实成熟时采摘，晒干或蒸后晒干，除去果梗和杂质。

Indications: 先天虚弱，少阴之火上升，咽喉肿痛。

Similar formulas (legacy coded-feature distance)

起废神丹	麦冬茯苓汤	禹粮汤	地黄滋阴汤	归气汤	麦冬汤
灌舌丹	引火汤	填窍止氛汤

Formulas with similar composition (Jaccard)

Jaccard coefficient on ingredients (shared ingredients ÷ union of ingredients); larger values mean more similar. The number of shared ingredients is given in brackets.

引火汤 1.00 (5)	抑火散 0.57 (4)	清宁汤 0.57 (4)	开胃填精汤 0.56 (5)	扶弱汤 0.50 (4)
归气汤 0.50 (3)	上下兼养丹 0.50 (3)	起废神丹 0.50 (3)	遏汗丸 0.50 (3)	八味地黄丸 0.44 (4)
定沸汤 0.44 (4)	益心止遗丸 0.44 (4)	治本消水汤 0.44 (4)	养火助明汤 0.44 (4)	灭火汤 0.44 (4)
八味地黄丸 0.44 (4)	麦味地黄丸 0.44 (4)	养筋汤 0.43 (3)	熟地添精丹 0.43 (3)	滋血绳振丸 0.43 (3)

Citation

When using this traditional knowledge, please cite:
巴戟汤,《慈幼新书》,明.https://ethnobotany.cn/Cntk/Details/F5429F9DB9554801BB822D1B8745EE25

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