为了研究龙眼果肉干制过程中酚类物质的组成及其抗氧化活性的变化,比较了龙眼果肉干燥前后总酚的含量、存在形式及单体酚的组成和其抗氧化能力差异．结果表明，龙眼果肉经干燥后游离酚含量、FRAP抗氧化值和DPPH抗氧化能力值均显著下降（P 0.05）；结合酚含量及FRAP抗氧化值显著上升（P 0.05），但其DPPH抗氧化值变化不明显（P 0.05）．同时经过干燥后龙眼游离酚组成中表儿茶素、四甲基邻苯二酚等单体酚含量显著下降（P 0.05），而没食子酸、香草酸、香豆酸、槲皮素等单体酚含量显著上升（P 0.05）；结合酚组成中丁香酸、四甲基邻苯二酚、香草酸、表儿茶素等单体酚酚含量显著上升（P 0.05）．由此说明干制加工对龙眼果肉中酚类物质的含量、组成和存在形式及其生物活性均具有不同程度的影响．
In order to investigate the composition of phenolics and the changes of their antioxidant activity during the longan drying, the content and the existing form of total phenolics , the monomer composition and the antioxidant activity before and after drying were analyzed. The results showed that the content of the free phenolics，FRAP antioxidant activity and DPPH antioxidant activity of the free phenolics were significantly decreased after the drying process（P 0.05）. while, the content of bound phenolics and FRAP antioxidant activity of the bound phenolics were significantly increased（P 0.05）. Nevertheless, no significant differences（P 0.05）were shown for the DPPH antioxidant activity of the bound phenolics .Meanwhile, the contents of monomer phenolics of epicatechin and tetramethyl catechol which were the composition of free phenolics were significantly decreased. However, the contents of gallic acid,vanillic acid,coumarate and quercetin were significantly increased（P 0.05）.Compare to the bound phenolics,the contents of syringic acid,tetramethyl catechol, vanillic acid and epicatechin were significantly increased（P 0.05）. These results indicated that the drying process had different impacts on the composition and content of phenolics of longan pulm, and also influence the their biological activity .