Dynamics of Amino Acids in Arillus Longan During Drying Process

To evaluate the economic value of dried longan, the contents of amino acids constituent during heating process were determined by amino acid analyzer.The results showed that total amino acids and free amino acids contents were remarkably decreased during the different drying processes, declining by 64.30% and 71.03% respectively, but the ratios of efficacious amino acids to total amino acids and of umami-related amino acids to free amino acids were slightly elevated, which suggested that the medical value of dried longan was not decreased rather improved a little.Therefore, dried longan was a kind of medicine and food supplements.