Abstract: The amino acids of hydrolysate of raw chicken and cooked chicken of Qingyuan pai chicken in the free-range breeding mode have been determined and analyzed by automatic analysis of amino acid. The results showed that the species of free amino acid were almost the same between the hydrolysate of raw chicken and the cooked chicken, but the content of amino acid in hydrolysate of raw chicken was significantly higher than cooked chicken, the content of those amino acids which taste bitter in hydrolysate of raw chicken（Arg, Lys, His, Met and Val） was higher and the TAV was bigger, the main umami amino acid （Glu） in proportion is obviously improve in cooked chicken than in the raw chicken, the main sweet amino acids in raw chicken hydrolysate and cooked chicken （chicken soup） were Ala, but the content and TAV were lower.

Key words: Qingyuan pai chicken, free-range model, flavoured amino acid