Abstract:The composition characteristics and nutritional properties of amino acid in pine mushroom from Yunnan Province of China was studied. The experiment results showed that the pine mushroom from Yunnan Province contained 16 kinds of amino acids， the content of which was higher than that of other edible mushrooms such as shiitake mushroom， oyster mushroom， golden mushroom etc. The pine mushroom contained 8 kinds of essential amino acids， which had the highest content of methionine. The second highest was the leucine or lysine. It could conclude that the content of amino acids was much lower than the reference model value through calculating the ratio coefficient of essential amino acid used for evaluating the protein nutritional value in pine mushrooms. Isoleucine was the first limiting amino acid， which had the content of 3.6 mg/g， and the threonine was the second limiting amino acid. The result of orthogonal experiment showed that the content of amino acids was the highest in the condition of 2 % O2， 2 % CO2， （4±0.5） ℃ storage temperature， 0.5 μL/L 1-MCP， 0 g preservative usage and polyvinyl chloride materials （PVC）. When pine mushrooms were storaged in the condition of 2 % O2， 6 % CO2 and （2 ±0.5） ℃ ， the overall trend of amino acid content was gradually increased with the storage time extended.