Objective: This study aimed at inspecting the content changes of amino acids in curculigo. Method: The HPLC analysis was performed after derivatization by using phenyl isothiocyanate (PITC) as a derivative reagent. Ecosil C18 (4.6 mm×250 mm

5 μm) chromatographic column was used

and the column temperature was 41℃

with a detection wavelength of 254 nm and a flow rate of 1.0 mL· min-1. Dual gradient elution method was applied in determination of amino acid content in curculigo before and after toasting with wine. Result: The concentration of 17 amino acids showing good linear relationship (r=0.996 7-0.999 6) was in the range of 7.51 to 144.96 mg· L-1.The average recovery was between 95.3% and 104.2%. The RSD was less than 3.0%. The total contents of 17 amino acids in curculigo increased by 23.39% after roasting with wine

while the total contents of 7 essential amino acids increased by 36.19%. Conclusion: Roasting with wine can increase the amino acid contents in curculigo for better nourishing function.