In order to understand the relationship between different Macadamia germplasms and the amino acid composition of nuts， and screen germplasm resources of Macadamia variety suitable for functional amino acid beverage processing， 10 varieties of excellent macadamia germplasm were selected as materials， and the compositions and contents of amino acids of different Macadamia germplasms were analyzed. The quality characteristics of different Macadamia germplasms were evaluated by hierarchical cluster analysis （HCA）， orthogonal partial further squares discrimination analysis （OPLS-DA）and other multivariate statistical analysis methods. The results showed that there were a complete range of amino acids in Macadamia nuts， and there were significant differences in contents of Glu， Arg and Met among different Macadamia germplasm. 10 Macadamia germplasms were classified into 2 groups by HCA， and the class Ⅱ including 6 Macadamia germplasms with better quality. OPLS-DA indicated the model was accurate and reliable， and characteristic amino acid fractions with significant differences between the 2 classes were found， which proved that the six Macadamia germplasms of Class Ⅱ had better overall amino acid quality with high contents of Glu and Arg. They could be used as germplasm resources for selecting and breeding Macadamia varieties suitable for functional amino acid beverage processing， which provided theoretical support for the effective breeding of Macadamia varieties and the high value utilization of Macadamia amino acid quality.