Abstract: In order to analyze the basic nutritional components of the muscle of Rana dybowskii and Lithobates catesbeiana, and provide reference for food development. The water content, water soluble protein, salt soluble protein, total protein, crude fat, reducing sugar, total sugar and the ash content of leg muscles of Rana dybowskii and Lithobates catesbeiana were determined by 105 ℃ drying constant mass method, coomassie brilliant blue dyeing method, kjeldahl method, soxhlet extraction method, 3,5-dinitrosalicylic acid colorimetric method and volatilization constant mass method. The contents were compared, the results show that the moisture content of leg muscles of Rana dybowskii and Lithobates catesbeiana were 79.21%±0.40% and 76.87%±0.76% respectively, water-soluble protein was 2.91%±0.37% and 2.56%±0.07%, salt-soluble protein was 6.07%±0.52% and 6.44%±0.48%, total protein was 24.57%±1.86% and 25.08%±2.20%, crude fat was 0.50%±0.05% and 0.59%±0.10%, reducing sugar was 0.15%±0.01% and 0.33%±0.02. The total sugar content was 2.41%±0.13% and 2.34%±0.04% respectively. The ash content was 4.41%±0.17% and 6.63%±0.42%. Among them, the contents of water, reducing sugar and ash were significantly different between Rana dybowskii and Lithobates catesbeiana（P<0.05）, but there was no difference in other components （P>0.05）.

Key words: Rana dybowskii, Lithobates catesbeiana, muscle, basic nutritional components