Abstract:Citrus juice is rich in various nutrients and is marketed mainly as fresh juice，lacking the necessary deep processing form，such as concentrated juice.In order to explore the influence of different concentration methods on the quality characteristics of citrus juice，this study adopted four concentration methods，namely，water bath heating concentration（HC），electromagnetic heating concentration（EHC），vacuum concentration（VC），and freezing concentration（FC）.Citrus juice was prepared and its quality characteristics are measured.Research results found that the phenolic substances，reducing sugars，organic acids，and amino acids in citrus juice were effectively preserved by the VC treatment method.Compared to other concentration methods，VC increased the content of total phenols，reducing sugars，and organic acid in citrus juice by 5.53%-26.34%，3.15%-11.64%，and 6.80%-165.59%，respectively.Furthermore，the VC treatment method also exhibited significant advantages in preserving the color of citrus juice.Comprehensive evaluation revealed that VC was a relatively suitable way to concentrate citrus juice.