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.