In order to clarify the extraction methods of amygdalin from bayberry thinning fruits kernels , the extraction process was studied using the bayberry ( Myrica rubra Sieb.et Zucc.var.Ding ao) fruits by ultrasonic technology . Based on the single-factor and 2-level extraction experiment , a three-factor and three-level experimental strategy was designed with the Design-Expert 8.0 software using the ethanol concentration , solid-liquid ratio and the extraction temperature as the experimental factors and the extraction yield as response value .The predictable model of quadratic regression equation was obtained . The optimum extraction conditions were concluded as follows: ethanol concentration 27%, solid-liquid ratio 1∶45 ( m/V ) , extraction time 20 min, extraction temperature 44℃, and ultrasonic power 250 W.In this condition , the predicted value of amygdalin extraction yield by the model was 94.03%, which was in good agreement with the experimental value of 93.80%.%为了明确杨梅疏果核仁中苦杏仁苷的提取方法，采用丁岙种杨梅的疏果为原料，以苦杏仁苷提取率为响应值，在超声波提取单因素试验和二水平试验的基础上，选择乙醇浓度、料液比、提取温度作为试验因子，利用Design-Expert 8.0软件进行三因素三水平的响应面试验设计，并建立二次回归方程的预测模型。试验确定了杨梅疏果核仁中苦杏仁苷的最佳提取工艺条件：乙醇浓度27％，料液比1∶45（m/V），提取时间20 min，提取温度44℃，超声功率250 W。在该条件下苦杏仁苷理论提取率为94.03％，实际提取率为93.80％，与模型预测值基本相符。
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