This study aimed to investigate the suitability of tangerine peel processing for 16 citrus varieties in Hunan Province and to establish a comprehensive evaluation method of tangerine peel processing quality. The nutritional qualities of the main functional components， antioxidant capacity and volatile aroma components of 16 kinds of tangerine peel were analyzed by UPLC， colorimetric and GC-MS methods， and the processing qualities were comprehensively evaluated by principal component analysis. The results showed that there were significant differences in the contents of main functional components and antioxidant capacity of 16 kinds of tangerine peel. The contents of total phenol (28.91 mg/g DW)， total flavonoid (17.61 mg/g DW)， hesperidin (98.64 mg/g DW) and synephrine (12.71 mg/g DW) in the peel of Wenzhou mandarin were the highest. The contents of sinensetin (2.29 mg/g DW)， nobiletin (5.26 mg/g DW)， tangerine (6.20 mg/g DW) and volatile oil (8.95%) in Ponkan were the highest. The scavenging ability against DPPH radical of Clementinen radical was the strongest (30.81 μmol Trolox/g DW)， and the scavenging ability against ABTS radical of Yura radical was the strongest (43.27 μmol Trolox/g DW). The reducing power of FRAP and APC of Ponkan was the strongest， respectively 47.46 μmol Trolox/g DW and 96.52%. A total of 81 volatile aroma components were detected in 16 kinds of tangerine peel， and different samples contained a variety of unique volatile aroma components. The main aroma components of tangerine peel were β-laurene， Linalool and D-limonene. Five principal components were extracted by principal component analysis， and the cumulative variance contribution rate reached 88.824%. Results showed that the main functional components had the greatest influence on the processing integrated quality of Chenpi， followed by aroma components and antioxidant capacity. Ponkan and Wenzhou mandarin had the highest comprehensive scores of peel quality. Finally， the processing characteristics of 16 citrus peels were classified as suitable and unsuitable by K-means cluster analysis， and the processing quality of Wenzhou mandarin and Ponkan was the best. This study can provide reference for the search of high bioactive citrus peel suitable for processing and the use of both medicine and food， and provide reference for the development and utilization of tangerine peel products， raw material selection and quality evaluation.