Abstract:The eontents of amygdalin in decoctions of crude Semen Armeniacae Arearum and cooked Semen Armeniacae Arearum were determined separately by argentometnic titration using
paradimethylaminobenzal rhodamine as the indicator．Comparison was made between the decoetions obtained after different lengths of time of boiling and those with the Semen put in later in boiling． The results show that the contents of amygdalin are the highest if the decoction time is kept
to 20～30 minutes and will be noticeably reduced if the semen is put in later in deeocting，after being put in when be the semen crude or cooked