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苦杏仁是常用的一种中药材,其功能为泻肺、解肌、下气、潤燥,通常用作鎮咳、祛痰及润腸药。有效成分可能是含有的苦杏仁甙。但苦杏仁中也含有苦杏仁酶,在体外一定条件下能将苦杏仁甙分解为氢氰酸与苯甲醛等而揮发損失。因此以沸水煮沸或热炒的传統炮炙方法是有它一定道理的,这就可以早期破坏苦杏仁酶,使苦杏仁甙在制药过程或制剂保存中不致发生
Bitter almond is a commonly used Chinese herbal medicine, its function is diarrhea lung, muscle, under the gas, moistening, usually used as antitussive, expectorant and emollients. The active ingredient may contain amygdalin. However, bitter almonds also contain bitter amylases, which can decompose amygdalin into hydrogen cyanide and benzaldehyde, etc., under certain conditions and volatilize. Therefore, the traditional method of boiling with boiling water or stir-fry is justified. This can destroy bitter amylases early and prevent amygdalin from occurring during the preservation of pharmaceutical processes or preparations.