Bu Zhong Yi Qi Tang is a Chinese classic herbal formula. In Japanese kampo, it is known as "Hochū-ekki-tō" (Japanese: 補中益気湯 ほちゅうえっきとう) (it is also known as Kampo #41). It is commonly made into Chinese patent medicine.
The formula was created by Lǐ Dōng-yuán . It was published in "Treatise on the Spleen and Stomach" in 1249.[1]
There are many variations of the formula proportions. Each maker of Chinese patent medicine changes the proportions of the herbs slightly. The proportions are standardized in the Japanese kampo formula, however. Some herbs may be changed also. For example, rén shēn (ginseng root) may be replaced with dǎng shēn ("poor man's ginseng").
The formula was also changed slightly when it was borrowed as a Japanese kampo formula. Some Chinese species of herbs were replaced with herbs found in Japan. For example, bái zhú (Atractylodes macrocephala) was replaced with cāng zhú (Atractylodes lancea).
| Name | Common Name | Pinyin | Chinese (T) | Chinese (S) | Katakana | Kanji | Genus species | |
|---|---|---|---|---|---|---|---|---|
| Astragali Radix | astragalus root | huáng qí | Chinese: 黃耆 | Chinese: 黄芪 | Japanese: オウギ | Japanese: 黄耆 | Astragalus membranaceus | |
| Atractylodis Rhizoma | white atractylodes rhizome | bái zhú | Chinese: 白朮 | Chinese: 白术 | Japanese: ビャクジュツ | Japanese: 白朮 | Atractylodes macrocephala | |
| Panacis Ginseng Radix | ginseng root | rén shēn | Chinese: 人參 | Chinese: 人参 | Japanese: ニンジン | Japanese: 人参 | Panax ginseng | |
| Angelicae Radix | Chinese angelica root | dāng guī | Chinese: 當歸 | Chinese: 当归 | Japanese: トウキ | Japanese: 当帰 | Angelica Sinensis | |
| Bupleuri Radix | bupleurum root | chái hú | Chinese: 柴胡 | Chinese: 柴胡 | Japanese: サイコ | Japanese: 柴胡 | Bupleurum chinense | |
| Zizyphi Fructus | jujube fruit, Chinese date | dà zǎo | Chinese: 大棗 | Chinese: 大枣 | Japanese: タイソウ | Japanese: 大棗 | Ziziphus zizyphus | |
| Aurantii Nobilis Pericarpium | aged mandarin orange peel | chén pí | Chinese: 陳皮 | Chinese: 陈皮 | Japanese: チンピ | Japanese: 陳皮 | Citrus reticulata | |
| Glycyrrhizae Radix | Chinese liquorice root | gān cǎo | Chinese: 甘草 | Chinese: 甘草 | Japanese: カンゾウ | Japanese: 甘草 | Glycyrrhiza uralensis | |
| Cimicifugae Rhizoma | bugbane rhizome, cohosh rhizome | shēng má | Chinese: 升麻 | Chinese: 升麻 | Japanese: ショウマ | Japanese: 升麻 | Cimicifuga foetida | |
| Zingiberis Rhizoma | fresh ginger rhizome | shēng jiāng | Chinese: 生薑 | Chinese: 生姜 | Japanese: ショウキョウ | Japanese: 生姜 | Zingiber officinale |
| Name | Common name | Pinyin | Chinese (T) | Chinese (S) | Katakana | Kanji | Genus species | Grams | % | |
|---|---|---|---|---|---|---|---|---|---|---|
| Astragali Radix | astragalus root | huáng qí | Chinese: 黃蓍 | Chinese: 黄芪 | Japanese: オウギ | Japanese: 黄耆 | Astragalus membranaceus | 4.0 | 17% | |
| Atractylodis Lanceae Rhizoma | atractylodes rhizome | cāng zhú | Chinese: 蒼朮 | Chinese: 苍术 | Japanese: ソウジュツ | Japanese: 蒼朮 | Atractylodes lancea | 4.0 | 17% | |
| Panacis Ginseng Radix | ginseng root | rén shēn | Chinese: 人參 | Chinese: 人参 | Japanese: ニンジン | Japanese: 人参 | Panax ginseng | 4.0 | 17% | |
| Angelicae Radix | Chinese angelica root | dāng guī | Chinese: 當歸 | Chinese: 当归 | Japanese: トウキ | Japanese: 当帰 | Angelica acutiloba | 3.0 | 13% | |
| Bupleuri Radix | bupleurum root | chái hú | Chinese: 柴胡 | Chinese: 柴胡 | Japanese: サイコ | Japanese: 柴胡 | Bupleurum falcatum | 2.0 | 8% | |
| Zizyphi Fructus | jujube seed, Chinese date seed | dà zǎo | Chinese: 大棗 | Chinese: 大枣 | Japanese: タイソウ | Japanese: 大棗 | Ziziphus zizyphus | 2.0 | 8% | |
| Aurantii Nobilis Pericarpium | aged mandarin orange peel | chén pí | Chinese: 陳皮 | Chinese: 陈皮 | Japanese: チンピ | Japanese: 陳皮 | Citrus reticulata | 2.0 | 8% | |
| Glycyrrhizae Radix | Chinese liquorice root | gān cǎo | Chinese: 甘草 | Chinese: 甘草 | Japanese: カンゾウ | Japanese: 甘草 | Glycyrrhiza uralensis | 1.5 | 6% | |
| Cimicifugae Rhizoma | bugbane rhizome, cohosh rhizome | shēng má | Chinese: 升麻 | Chinese: 升麻 | Japanese: ショウマ | Japanese: 升麻 | Cimicifuga simplex | 1.0 | 4% | |
| Zingiberis Rhizoma | fresh ginger rhizome | shēng jiāng | Chinese: 生薑 | Chinese: 生姜 | Japanese: ショウキョウ | Japanese: 生姜 | Zingiber officinale | 0.5 | 2% |