Abstract: Based on polyphenol, flavonoids, anthocyanins, VC, DPPH· clearance information for experimental index, this experiment focused on how the frozen concentrate color and resistance influences the active ingredients of pomegranate juice.Through the experiment, the VTC (vacuum thermal concentration) could effectively protect the juice of nutritional components and antioxidant active substance.The results showed that oxygen levels and temperature had a large impact on the quality of pomegranate juice.In the actual production process, can adopt vacuum freeze concentrated solution of pomegranate juice browning problems, to maximize the retention of the polyphenols, flavonoids in fruit juice, anthocyanins, VC nutrients.