通过氨基酸分析仪及电感耦合等离子体质谱仪分析了金桂、银桂、丹桂和四季桂四种不同品种桂花的氨基酸组成及含量,并比较了其微量元素含量。结果表明:金桂含有较高的氨基酸含量,达28.58%,其中必需氨基酸占40.10%;金桂中的微量元素含量明显高于其它三个品种。金桂是开发桂花传统及功能食品的首选种质资源。 Amino acid analysis and inductively coupled plasma mass spectrometry were used to analyze the amino acid composition and content of four varieties of Osmanthus fragrans, Jingui, Yinui, Tangui and Siji. The contents of trace elements were compared. The results showed that: Jingui contains a high content of amino acids, up to 28.58%, of which essential amino acids accounted for 40.10%; Jingui in the content of trace elements was significantly higher than the other three varieties. Kim Gui is the development of osmanthus traditional and functional foods of choice germplasm resources.