Abstract: In order to study differences in comprehensive quality of amino acid between five wild edible mushrooms collected from Nyingchi region of Tibet. OPA-FMOC pre-column derivatization high performance liquid chromatography was used to determine composition and contents of 17 amino acids in the samples. Amino acid ratio coefficient was used to evaluate nutritional value of essential amino acids in the mushrooms. Contents of three delicious amino acid in the mushrooms were comparatively analyzed and principal component analysis was applied to comprehensively evaluate amino acids in the mushrooms. Results showed that 7 essential amino acids and 10 non-essential amino acids were detected in the five wild edible mushrooms,and glutamic acid content was the highest. The score ratio coefficient of amino acid(SRCAA)indicated that nutritional values of essential amino acids in Hygrophorus russula and Tricholoma matsutake were higher than those of other mushrooms. Hygrophorus russula and Boletus edulis showed higher contents of delicious amino acids by comparing the contents of three taste amino acids. In principal component analysis,two principal components were extracted,and their cumulative contribution rate was 95.531%. Comprehensive score indicated that Boletus edulis had the best comprehensive amino acid quality,followed by Hygrophorus eburnesus,Hygrophorus russula,Tricholoma matsutake and Paxillus involutus.