苦杏仁始载于《神农本草经》,一般需加工炮制后入药,汉代有去皮炒法《金匮》;汉唐时代有熬、熬令黄《肋后》,熬黑(汉《伤寒》捣令如膏《玉函》,麸炒(唐《外台》)等方法。宋代则增加了面炒《脚气》制霜《总录》法,明代又增加了蜜拌炒,蛤粉炒《晋济方》等。清代至今沿用的是炒、燀去皮、蜜炙及制霜四种方法。目前临床上便用苦杏仁有用炒制品者,燀去皮炒黄者,也有用生品。 苦杏仁临床多用于止咳平喘,很少用于润肠通便,其止咳平喘的机理苦杏仁中所含苦杏仁甙经胃酸或苦杏仁酶分解产生氢氰酸,所含少量抑制细胞色素氧化酶、降低细胞耗氧量,抑制颈动脉作和主动脉体 Bitter Almonds were first introduced in the Shennongboshi Classics and were generally processed after processing. In the Han Dynasty, there were peeling and frying methods called “Golden Pelicans”; in the Han and Tang Period there were Pelicans and Pelicans, “Qianhou” and Yan Hei (Han’s “Treatise on Typhoid Fever”. Such orders as anointing “Yu-Yin”, bran-fried (Tang “Wai Tai”) and other methods.In the Song Dynasty, they increased the “Beaten” frost-making “total record” method, the Ming Dynasty has increased the honey stir-fried, stir-fried “” Jin Jifang etc.. The Qing Dynasty has used four methods of frying, peeling, candied fruit, and frosting. Currently, people use fried apricot kernels with fried products, fried and fried yellow, and also useful raw materials. The bitter almond is used for cough and asthma, but it is rarely used for laxative purposes. Its mechanism of relieving cough and relieving asthma The amygdalin contained in bitter almonds is hydrolyzed by gastric acid or amygdalin to produce hydrocyanic acid and contains a small amount of inhibitory cells. Pigment oxidase, reduce oxygen consumption, inhibit carotid artery and aortic body