Abstract: The content of amino acids in tobacco and tobacco flavor has a direct and important effect on the quality of tobacco, so it is necessary to carry out accurate qualitative and quantitative analyses. Methods for the amino acid analysis can be divided into two types:direct analysis and indirect analysis, the latter includes pre-column derivatization and post-column derivatization.The advantages and disadvantages of common methods and derivatization reagents were analyzed, so as to provide reference for the one doing amino acid analysis.