To　explore　the　formation　pattern　of　5-hydroxymethylfurfural　(5-HMF)　and　the　safety　of　dried　longan　during　processing　and　storage,　this　study　monitored　the　changes　in　5-HMF　content　during　drying　and　storage　at　different　temperatures.　The　changes　in　the　contents　of　reducing　sugar,　total　acid　and　total　free　amino　acid　and　browning　degree　during　processing　were　determined　and　their　correlation　with　5-HMF　content　was　analyzed.　Moreover,　the　safety　of　dried　longan　was　analyzed　using　in　vitro　simulated　digestion　experiments　and　a　Caco-2　cell　model.　The　results　showed　that　as　the　drying　temperature　increased　above　85　℃,　the　5-HMF　content　significantly　increased　(P　＜　0.05).　The　5-HMF　content　was　positively　correlated　with　the　total　acid　content　and　browning　degree,　but　negatively　correlated　with　the　contents　of　total　free　amino　acid　and　reducing　sugar.　During　storage　at　different　temperatures　(4,　25,　and　37　℃),　the　5-HMF　level　first　increased　and　then　decreased　with　storage　time,　and　showed　different　increasing　trends　under　different　storage　conditions.　At　25　℃,　the　5-HMF　content　began　to　decline　earliest　and　was　lower　overall.　The　5-HMF　content　briefly　increased　during　oral　digestion,　but　significantly　decreased　during　gastric　and　intestinal　digestion.　The　water　extract　of　dried　longan　inhibited　the　absorption　of　5-HMF　and　counteracted　the　cytotoxicity　of　5-HMF　at　24　mmol/L　to　Caco-2　cells.　These　results　indicated　that　optimizing　the　drying　and　storage　conditions　of　dried　longan　can　reduce　the　content　of　5-HMF.　In　the　case　of　normal　consumption,　the　human　digestive　tract　can　reduce　5-HMF　in　dried　longan,　improving　its　safety　for　consumption.　©　2024　Chinese　Chamber　of　Commerce.　All　rights　reserved.