To extract amygdalin from the peach kernel， a by-product of white peach processing， and study its in vitro biological activities. A single-factor experiment was carried out under different drying methods. Based on microwave drying， the extraction process was optimized by response surface methodology. The study of anticoagulant， hypoglycemic and hypolipidemic activities of amygdalin were carried out by in vitro analysis， and the interaction between amygdalin and enzyme was studied by molecular docking. The optimal extraction conditions of amygdalin were as follows: ethanol volume fraction 81.43%， extraction temperature 68.91 ℃ and extraction time 20.00 min. Amygdalin prolonged the activated partial thromboplastin time and thrombin time， reduced the content of fibrinogen. Moreover， amygdalin inhibited the catalytic activities of α-amylase， α-glucosidase and pancreatic lipase. Meanwhile， it could combine with taurine cholate and glycine cholate. Molecular docking analysis showed that amygdalin from the peach kernel could form hydrogen bonds with hydrophilic amino acids of α-amylase， α-glucosidase and pancreatic lipase， which might change the molecular conformation of enzymes or form competitive inhibition with the substrate. Results indicated that amygdalin in the peach kernel showed effectively in vitro anticoagulant， hypoglycemic and hypolipidemic activities. The results of this study provide a reference for the efficient extraction of amygdalin in the peach kernel and the further utilization of peach kernel.