Abstract:The dried mutton slice was made from Guizhou local mutton as raw material，and the quality of amino acid，L-carnitine，conjugated linoleic acid and fatty acid was used as the index to explore the processingstability of the nutritional quality of four kinds of dried mutton slice.The result was compared with the mutton and four kinds of dried mutton slices，the total amino acids（TAA）and essential amino acids（EAA）levels were reduced.The content of EAA in the white dried goat slice was reduced by 40.49%，which was the most obvious in the four kinds of dried mutton slices.Compared with the raw mutton，the content of L-carnitine in the corresponding dried mutton slice was reduced，which was reduced：QianBei Ma dried goat slice 20.06%，white dried goat slice17.05%，dried sheep slice 13.6%，and black dried goat slice 8.96%.The four kinds of dried mutton slices have lower conjugated linoleic acid（CLA）content than the four raw mutton.Among them，the content of 9c11t-CLA in the white dried goat slice was 27.66 mg/100g，and the content of 10t12c-CLA was 14.05 mg/100g，which was the highest among the four kinds of dried mutton slices.The content of 9c11t-CLA and 10t12c-CLA in the white dried goat slice were reduced by 1.18%and 16.17%respectively.The content of 9c11t-CLA in the QianBei Ma dried goat slice was 3.85 mg/100g，and the 10t12c-CLA was 6.80 mg/100g，which was the lowest among the four kinds of dried mutton slice，and the CLA content in QianBei Ma dried goat slice was reduced by 34.3%and 2.3%.The content of unsaturated fatty acids（UFA）in the four kinds of dried mutton slices compared with raw mutton，it decreased by 6.46%，55.69%，11.15%，and 27.98%.Comprehensive analysis showeg that compared with raw mutton，the nutritional components of the four dried mutton slices had been lost.