Abstract: An AccQ ·tag precolumn derivatization and reversed phase HPLC method was presented to determine the contents of 17 free amino acids in litchi fruits from 5 different cultivars, Ziniangxi, Dadingxiang, Heiye, Lanzhu and Tianyan. The method proved highly reproducible and precise. The ratio of essential amino acids to total amino acids was 36.4% and to non-essential amino acids 0.57 in Tianyan, indicating good agreement with the ideal human protein requirements. The five litchi cultivars were all rich in medicinal, umami and sweet amino acids with a difference in their contents and small amounts of several aromatic amino acids were also found. Therefore, different litchi cultivars distinctly differ in taste and flavor.

Key words: reversed phase high performance liquid chromatography, AQC, amino acids, litchi