Abstract: The differences of amino acid components and contents in fruits of three black currant varieties were analyzed in order to provide theoretical basis for the research on the quality of currant resources and the technical measures to improve the fruit quality in production. The contents of 19 kinds of amino acids in fruitsof the three black currantvarieties in Tianjin area were determined by automatic amino acid analyzer. The amino acids in the fruits of the three black currant varieties were relatively complete, and the other varieties all contained 19 amino acids measured in this study, except the ‘big black’ and ‘danfeng’ fruits which did not contain ornithine. It included 7 essential amino acids, 10 non-essential amino acids and 9 medicinal amino acids. The total amount of amino acids in the fruits of the three black currant varieties was 534.32~734.80 mg/100g, among which the lowest content was ‘danfeng’ and the highest was ‘broad’. The amino acid content of “broad” fruit was the highest. The contents of essential amino acids and medicinal amino acids of different black currant varieties were different. Compared with the other two varieties, the fruit of “broad” has the highestnutritional value and health care effect.

Key words: black currant, fruit quality, amino acid, component, content