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赤小豆煎 - 版本历史
2026-10-11T18:03:40Z
本wiki上该页面的版本历史
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WikiBot：去掉-{剉}-转换标记（Conversiontable已配置）
2026-08-02T09:07:36Z
<p>去掉-{剉}-转换标记（Conversiontable已配置）</p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">2026年8月2日 (日) 17:07的版本</td>
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<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|方名=赤小豆煎：《圣济总录》卷八十四</div></td>
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<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|方源=《[[圣济总录]]》卷八十四</div></td>
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<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>|组成=[[赤小豆]]<sub>二升半</sub>，[[杏仁]]<sub>汤浸，去皮尖双仁，炒</sub>、[[桑根白皮]]<sub><del style="font-weight: bold; text-decoration: none;">-{</del>剉<del style="font-weight: bold; text-decoration: none;">}-</del>，各一两</sub>，[[生姜]]<sub>切，一两半</sub></div></td>
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<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>|组成=[[赤小豆]]<sub>二升半</sub>，[[杏仁]]<sub>汤浸，去皮尖双仁，炒</sub>、[[桑根白皮]]<sub>剉，各一两</sub>，[[生姜]]<sub>切，一两半</sub></div></td>
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<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|用法=上为粗末。以水三升，煎至一升半，去滓，更入[[吴茱萸]]末半分，[[蜀椒]]末半分，再煎一二沸，令如膏，密器收。每服一匙头许，空心以酒调下。</div></td>
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<td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>|用法=上为粗末。以水三升，煎至一升半，去滓，更入[[吴茱萸]]末半分，[[蜀椒]]末半分，再煎一二沸，令如膏，密器收。每服一匙头许，空心以酒调下。</div></td>
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鹿野耕云：批量导入方剂数据
2026-07-22T13:20:06Z
<p>批量导入方剂数据</p>
<p><b>新页面</b></p><div>{{方剂条目<br />
|方名=赤小豆煎：《圣济总录》卷八十四<br />
|方源=《[[圣济总录]]》卷八十四<br />
|组成=[[赤小豆]]<sub>二升半</sub>，[[杏仁]]<sub>汤浸，去皮尖双仁，炒</sub>、[[桑根白皮]]<sub>-{剉}-，各一两</sub>，[[生姜]]<sub>切，一两半</sub><br />
|用法=上为粗末。以水三升，煎至一升半，去滓，更入[[吴茱萸]]末半分，[[蜀椒]]末半分，再煎一二沸，令如膏，密器收。每服一匙头许，空心以酒调下。<br />
|主治=脚气。<br />
}}<br />
<br />
{{方剂条目<br />
|方名=赤小豆煎：《奇正方》<br />
|方源=《[[奇正方]]》<br />
|组成=[[芫花]]、[[大戟]]<sub>各八分</sub>，[[桑白皮]]<sub>一钱</sub>，莲苈子<sub>一钱，二分</sub>，[[商陆]]<sub>二十钱</sub>，[[生姜]]<sub>五钱</sub>，[[赤小豆]]<sub>一合</sub><br />
|用法=以水八合，先煮六物，取四合三勺，去滓，纳[[赤小豆]]更煮令熟，一日一夜吃尽。<br />
|主治=脚气疝胀，产后肿满，水肿胀满，不论虚实。<br />
|临床报道=水肿胀满：一男子患肿满，命悬旦夕，诸医袖手，遂作此方与之，十有余日，病脱然复故尔；后活几十人，皆用此方。<br />
}}<br />
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鹿野耕云