The investigated arillus longan samples varied in TAA and FAA contents,which were remarkably decreased during the heating process,especially varied in basic and acidic amino acid contents.

• 结论:除丙氨酸和甲硫氨酸外,干制后的龙眼肉中的总氨基酸和游离氨基酸含量比干制前有明显下降,其中以碱性、酸性氨基酸含量的下降尤其显著。