为了探讨不同加工方式对甘薯汁品质及抗氧化活性的影响，选取4种不同甘薯加工方式（常压蒸煮、高压蒸煮、微波蒸煮、螺旋榨汁）制汁，对所制得甘薯汁的透光率、色泽、感官品质及主要成分（蛋白质、维生素C、β-胡萝卜素、总酚、黄酮）含量进行对比分析，采用DPPH自由基法、ABTS+自由基法、·OH自由基法、O2-·自由基法、总还原力法5个体外抗氧化体系评估甘薯汁的抗氧化能力。结果表明：常压蒸煮制得甘薯汁风味和主要成分的保留率稍差于微波蒸煮，但其色泽、稳定性更佳；高压蒸煮制得甘薯汁营养成分损失最多，维生素C和β-胡萝卜素损失率分别高达92.54%和72.25%，且褐变严重。螺旋压榨制得甘薯汁营养成分保留率最高，其中可溶性蛋白含量保存率高达94.55%，抗氧化活性高，综合品质较好。

In order to investigate the effect of different extracting juice technologies on quality and antioxidant activity of sweet potato juice, four pretreatment methods were selected.The light transmittance, color, sensory quality and main nutritional ingredient(protein,Vc,β-carotene,toal phenolics,flavonoids) were compared and analyzed. The antioxidant activity of sweet potato juice was evaluted by means of five vitro antioxidant systems(DPPH,ABTS+,·OH,·O2-radical scavenging and total reducing force mathod).The results showed that The retention rate of sweet potato juice and the main components after atmospheric cooking were slightly inferior to microwave cooking, but its color and stability were better. The nutrient loss of sweet potato juice was the highest after the high pressure cooking, and the loss rate of vitamin C and β-carotene was Up to 92.54% and 72.25%, and the browning is serious.Moreover, after screw extrusion,the nutrient retention rate of sweet potato juice was the highest, and the storage rate of soluble protein was 94.55%, the antioxidant activity was high and the comprehensive quality was good.