Abstract: The stability of compound amino acid capsule was studied with flexible heatingexperiment.A computer controlled temperature recording system was used in the experiment.Thedegradation of the capsule was evaluated based on the content of L-tryptophan,the most unstablecomponent in the capsule. Optimization was used in the computation. Results indicate that theobserved activation energy of the compound amino acid capsule is about 72.36kJ·mol-1 and the shelf-life at room temperature is abut 2.4 years.