Abstract:In order to compare the physic-chemistry qualities and antioxidant activity of frozen slices of different jujube varieties，their indices，including total titratable acid，sugars，VC，cAMP，free amino acids，total phenol content，total flavonoids content，DPPH free radical scavenging activity and ABTS+free radical scavenging activity，were analyzed，and these data was further processed by principal component analysis.The results showed that there were significant differences of nutrients and antioxidant activity among these varieties（p＜0.05）.Among these varieties，Junzao contained the highest total acid，total phenol，total free amino acids and essential amino acids，which were 13.47 mg/g DW，11.94 mg GAE/g DW，24.08 mg/g DW and 4.33 mg/g DW respectively.Dongzao contained the highest fructose，glucose，VCand total flavonoids，which were 250.31，235.49，10.42 mg/g DW and 2.57 mg RE/g DW，while Huizao contained the highest sucrose and total sugar，which were 422.91 mg/g DW and 786.75 mg/g DW，respectively.Junyou 2 had the highest content of cAMP，which reached to 600.92 μg/g DW.Junzao had the strongest antioxidant capacity，and the radical scavenging abilities of DPPH and ABTS+were 25.09 μmol TE/g DW and 63.69 μmol TE/g DW，respectively.