The present objectives were to study the effects of high pressure processing (HPP) on the carotenoid in carrot juice and evaluate the edible safety of the products.carotenoid isomers from pressurized carrot juices were separated using high performance liquid chromatography (HPLC) system equipped with C30 column.Total carotenoid concentration in pressurized products and β-carotene content in mice serum were measured with HPLC system.The total bacterial conut and E.coli,LD50 and the serum biochemical indices were used to evaluate the safety of pressurized carrot juice according to National Standards (GB19297-2003 and GB15193.1-2003).