Abstract: In this paper,raw edible bird's nest was used as raw material to study the change of sialic acid content in edible bird's nest after processed by technology such as soaking,picking and choosing and high temperature sterilization.LC-MS / MS was used to detect and analyze the type of sialic acid in edible bird's nest. Besides,sialic acid content in edible bird's nest products was measured under different condition,and the influence of process condition on sialic acid content was analyzed.Furthermore,thermostability of sialic acid was analyzed.Results showed that sialic acid in edible bird's nest was only consist by N-acetylneuraminic acid( Neu5Ac),retention rates of Neu5 Ac all exceeded 95% when edible bird's nest was processed by different technology,and thermostability of Neu5 Ac was excellent,there was no obvious difference in Neu5 Ac content under different conditions.These illustrated that above mentioned technology wouldn't lead to a massive loss of sialic acid in edible bird's nest and sialic acid was influenced slightly by the change of technology condition,nutritional value of edible bird's nest could be kept well,thus,its nutritional efficacy could be exerted stably,so edible bird 's nest products have a very high consumption value.