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大海藻汤 - 版本历史
2026-06-23T23:43:05Z
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2023年8月18日 (五) 06:33 鹿野耕云
2023-08-18T06:33:46Z
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">2023年8月18日 (五) 14:33的版本</td>
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<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>{{方剂|方名=《圣济总录》卷七十九：大海藻汤|组成=海藻<del style="font-weight: bold; text-decoration: none;">（</del>洗去咸，焙<del style="font-weight: bold; text-decoration: none;">）1两，</del>芫花<del style="font-weight: bold; text-decoration: none;">（</del>炒焦<del style="font-weight: bold; text-decoration: none;">）1两，</del>猪苓<del style="font-weight: bold; text-decoration: none;">（</del>去黑皮<del style="font-weight: bold; text-decoration: none;">）1两，</del>连<del style="font-weight: bold; text-decoration: none;">翘1两，</del>泽漆<del style="font-weight: bold; text-decoration: none;">（</del>炒<del style="font-weight: bold; text-decoration: none;">）1两，</del>郁李仁<del style="font-weight: bold; text-decoration: none;">（</del>去皮尖双仁，研<del style="font-weight: bold; text-decoration: none;">）1两，</del>陈橘皮<del style="font-weight: bold; text-decoration: none;">（</del>汤浸，去白，焙<del style="font-weight: bold; text-decoration: none;">）1两，</del>桑根白皮<del style="font-weight: bold; text-decoration: none;">（</del>锉，炒<del style="font-weight: bold; text-decoration: none;">）1两，</del>白蒺藜<del style="font-weight: bold; text-decoration: none;">（</del>炒<del style="font-weight: bold; text-decoration: none;">）1</del>两，藁本<del style="font-weight: bold; text-decoration: none;">（</del>去苗土<del style="font-weight: bold; text-decoration: none;">）半两，</del>昆布<del style="font-weight: bold; text-decoration: none;">（</del>洗去咸，焙<del style="font-weight: bold; text-decoration: none;">）半两，</del>大戟<del style="font-weight: bold; text-decoration: none;">（</del>炒<del style="font-weight: bold; text-decoration: none;">）半两，</del>防己<del style="font-weight: bold; text-decoration: none;">半两，</del>葶苈<del style="font-weight: bold; text-decoration: none;">（</del>炒<del style="font-weight: bold; text-decoration: none;">）半两，</del>朴消<del style="font-weight: bold; text-decoration: none;">半两，</del>甘遂<del style="font-weight: bold; text-decoration: none;">（</del>炒<del style="font-weight: bold; text-decoration: none;">）半两，</del>杏仁<del style="font-weight: bold; text-decoration: none;">（</del>去皮尖双仁，炒<del style="font-weight: bold; text-decoration: none;">）</del>半两，槟榔<del style="font-weight: bold; text-decoration: none;">（</del>煨，锉<del style="font-weight: bold; text-decoration: none;">）7</del>枚<del style="font-weight: bold; text-decoration: none;">。</del>|制法=上为粗末。<del style="font-weight: bold; text-decoration: none;">|性状=</del>|用法=每<del style="font-weight: bold; text-decoration: none;">服4</del>钱匕，<del style="font-weight: bold; text-decoration: none;">水1</del>盏半，加生<del style="font-weight: bold; text-decoration: none;">姜1</del>枣大<del style="font-weight: bold; text-decoration: none;">（</del>拍碎<del style="font-weight: bold; text-decoration: none;">）</del>，同煎<del style="font-weight: bold; text-decoration: none;">至8</del>分，去滓，空心温服<del style="font-weight: bold; text-decoration: none;">，1日3</del>次。以利为度。<del style="font-weight: bold; text-decoration: none;">|功用=</del>|主治=十种水病。<del style="font-weight: bold; text-decoration: none;">|加减=|注意=|规格=|贮藏=|方解=|论述=|备注=|来源=</del>|摘录=《圣济总录》卷七十九}}</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>{{方剂|方名=《圣济总录》卷七十九：大海藻汤|组成=<ins style="font-weight: bold; text-decoration: none;">[[</ins>海藻<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>洗去咸，焙<ins style="font-weight: bold; text-decoration: none;"></sub>、[[</ins>芫花<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>炒焦<ins style="font-weight: bold; text-decoration: none;"></sub>、[[</ins>猪苓<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>去黑皮<ins style="font-weight: bold; text-decoration: none;"></sub>、[[</ins>连<ins style="font-weight: bold; text-decoration: none;">翘]]、[[</ins>泽漆<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>炒<ins style="font-weight: bold; text-decoration: none;"></sub>、[[</ins>郁李仁<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>去皮尖双仁，研<ins style="font-weight: bold; text-decoration: none;"></sub>、[[</ins>陈橘皮<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>汤浸，去白，焙<ins style="font-weight: bold; text-decoration: none;"></sub>、[[</ins>桑根白皮<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>锉，炒<ins style="font-weight: bold; text-decoration: none;"></sub>、[[</ins>白蒺藜<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>炒<ins style="font-weight: bold; text-decoration: none;">，各一</ins>两<ins style="font-weight: bold; text-decoration: none;"></sub></ins>，<ins style="font-weight: bold; text-decoration: none;">[[</ins>藁本<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>去苗土<ins style="font-weight: bold; text-decoration: none;"></sub>、[[</ins>昆布<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>洗去咸，焙<ins style="font-weight: bold; text-decoration: none;"></sub>、[[</ins>大戟<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>炒<ins style="font-weight: bold; text-decoration: none;"></sub>、[[</ins>防己<ins style="font-weight: bold; text-decoration: none;">]]、[[</ins>葶苈<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>炒<ins style="font-weight: bold; text-decoration: none;"></sub>、[[</ins>朴消<ins style="font-weight: bold; text-decoration: none;">]]、[[</ins>甘遂<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>炒<ins style="font-weight: bold; text-decoration: none;"></sub>、[[</ins>杏仁<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>去皮尖双仁，炒<ins style="font-weight: bold; text-decoration: none;">，各</ins>半两<ins style="font-weight: bold; text-decoration: none;"></sub></ins>，<ins style="font-weight: bold; text-decoration: none;">[[</ins>槟榔<ins style="font-weight: bold; text-decoration: none;">]]<sub></ins>煨，锉<ins style="font-weight: bold; text-decoration: none;">，七</ins>枚<ins style="font-weight: bold; text-decoration: none;"></sub></ins>|制法=上为粗末。|用法=每<ins style="font-weight: bold; text-decoration: none;">服四</ins>钱匕，<ins style="font-weight: bold; text-decoration: none;">水一</ins>盏半，加<ins style="font-weight: bold; text-decoration: none;">[[</ins>生<ins style="font-weight: bold; text-decoration: none;">姜]]一</ins>枣大<ins style="font-weight: bold; text-decoration: none;">，</ins>拍碎，同煎<ins style="font-weight: bold; text-decoration: none;">至八</ins>分，去滓，<ins style="font-weight: bold; text-decoration: none;">[[</ins>空心<ins style="font-weight: bold; text-decoration: none;">]]</ins>温服<ins style="font-weight: bold; text-decoration: none;">，一日三</ins>次。以利为度。|主治=十种水病。|摘录=《<ins style="font-weight: bold; text-decoration: none;">[[</ins>圣济总录<ins style="font-weight: bold; text-decoration: none;">]]</ins>》卷七十九}}</div></td></tr>
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鹿野耕云
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2021年10月30日 (六) 15:53 imported>入我相思门
2021-10-30T15:53:59Z
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<p><b>新页面</b></p><div>{{方剂|方名=《圣济总录》卷七十九：大海藻汤|组成=海藻（洗去咸，焙）1两，芫花（炒焦）1两，猪苓（去黑皮）1两，连翘1两，泽漆（炒）1两，郁李仁（去皮尖双仁，研）1两，陈橘皮（汤浸，去白，焙）1两，桑根白皮（锉，炒）1两，白蒺藜（炒）1两，藁本（去苗土）半两，昆布（洗去咸，焙）半两，大戟（炒）半两，防己半两，葶苈（炒）半两，朴消半两，甘遂（炒）半两，杏仁（去皮尖双仁，炒）半两，槟榔（煨，锉）7枚。|制法=上为粗末。|性状=|用法=每服4钱匕，水1盏半，加生姜1枣大（拍碎），同煎至8分，去滓，空心温服，1日3次。以利为度。|功用=|主治=十种水病。|加减=|注意=|规格=|贮藏=|方解=|论述=|备注=|来源=|摘录=《圣济总录》卷七十九}}</div>
imported>入我相思门