Abstract: Thermal stabilities and gastrointestinal digestion resistance of ACE(angiotensin converting enzyme)inhibitory dipeptides containing tyrosine residue were analyzed according to the retention rate and inhibitory activities of dipeptides by RP-HPLC.The results showed that,at the temperatures of 37,50,70℃,the food-derived ACE inhibitory dipeptides Ile-Tyr(IY),Leu-Tyr(LY),Ala-Tyr(AY)and Ser-Tyr(SY)had good thermal stability. Under 100℃,IY showed the best thermal stability,while SY showed slightly low thermal stability compared with IY,LY and AY. AY,IY,LY and SY all had good abilities for resistance to digestion and absorption. After 2 h of artificial gastric juice reaction,the dipeptide retention rate were over 90%. After 6 h of artificial intestinal fluid reaction,the dipeptide retention rate ranged from 83.99% to 87.27%. This study provided an important theoretical basis for further studies on stability and processing properties of food derived dipeptides.