苦杏苷,苦杏仁甙,扁桃苷,扁桃甙,苦扁桃仁甙

The content of amygdalin was measured by HPLC. 苦杏仁苷含量采用HPLC法测定。

Results: There was difference in Amygdalin contents among the different processed products and the crude. 结果:苦杏仁苷含量顺序为生品>火单品>炒品>火单炒品。

The result s howed that the amygdalin from Fujian was 2.37%, from Anhui was 1.38%, from Xinji ang was 2.06%. 结果表明，福建产的桃仁苦杏仁甙含量为2.

A suitable method for extraction of amygdalin from hawthorn has been established. 建立了从山楂中提取苦杏仁甙的方法,样品先用石油醚脱脂,然后用甲醇进行索氏提取。

Results Temperature was the main influencing factor of amygdalin content, then came humidity and storage time. 结果温度是影响苦杏仁苷含量的主要因素，其次是相对湿度和贮存时间。