Abstract: In this paper, the changes of quality with different desalting methods were mainly investigated based on desalination rate, the protein and total sugar loss and sensory characteristics. The different desalting methods were clear water immersion, oscillation, vacuum reverse infiltration and ultrasonic treatment.The experiment results showed that these ways of desalination, oscillation, vacuum reverse infiltration and ultrasonic treatment, could improve the desalting rate and also reduce the rate of protein and total sugar losses when salt content was 11%.Vacuum reverse infiltration requires 2 h, the rate of protein losses was 124 mg/g, the total sugar losses was 7.45 mg/g. With the same conditions, the order of the total protein losses was, ultrasonic treatment > clear water immersion > oscillation > vacuum reverse infiltration. The order of the total sugar losseswas, clear water immersion > ultrasonic treatment > oscillation > vacuum reverse infiltration. Vacuum reverse infiltration had the least impact on the sensory characteristics in the short time of desalination. It was a particularly efficient desalting method that can maintain good quality of Apostichopus japonicus.