Abstract: These varieties came from Changping District of Beijing City. The total amino acids in tomato fruit were 7.83%~10.79%, the essential amino acids in the human body were 2.46%~3.65%, and the effective amino acids were 3.48%~7.43%. Among the 7 varieties, the highest content of 17 kinds of amino acids was glutamic acid, among which the content of glutamic acid in Dahuang 888 was 3.554%, while the content of cystine, histidine and lysine was very low. There was relatively high content of various amino acids for variety Jianhuang. The amino acid content of “0-33-1” was closest to the requirement of FAO/WHO ideal amino acid pattern. The results showed that there were great differences in nutrition among different tomato varieties, and provided a theoretical basis for the promotion of better tomato varieties.

Key words: tomato（Solanum lycopersicum L.）, the fruit, amino acid, content, analysis