目的 :通过实验研究 ,寻求苦杏仁较为理想的炮制方法。方法 :用蒸汽热压法及微波法对苦杏仁进行炮制 ,得到的制品与传统炮制方法进行苦杏仁苷的含量比较。结果 :用蒸汽热压法及微波法炮制苦杏仁较传统的单法和清炒法灭酶效果好 ,苦杏仁苷的含量高 ,符合中国药典规定。结论 :通过实验认为蒸汽热压法及微波法灭酶保苷的效果优于目前通用的清炒法和单法。值得进一步研究和推广 Objective : To find the ideal processing method of bitter almonds through experimental research. Methods : Bitter apricot kernels were steamed by steam hot pressing method and microwave method. The obtained products were compared with traditional processing methods for amygdalin content. Results : The method of steamed hot-pressing and microwave cooking of bitter almonds was more effective than the traditional single method and the frying method in inactivating enzymes, and the content of amygdalin was high, which was in accordance with Chinese Pharmacopoeia regulations. Conclusion : It is considered that the effect of inactivation of enzymatic glycosides by hot steam press and microwave method is better than the current general frying method and single method. Worth further research and promotion