In the study,the carrot juice was treated by high pressure processing (HPP),its conformational structure of pressure-resistant peroxidase (POD) and volatile compounds in carrot juice were analyzed and compared with control sample using polyacrylamide gel electrophoresis,circular dichroism and combining solid phase microextraction technology with GC-MS,and possible mechanism of POD inactivation and its structure change was also studied.The research results showed that there were significant electrophoresis band position changes of POD isoenzymes when treated at 100,200,300MPa for 15min,but no significant change was observed when pressurized at 400,500,600MPa for 15min compared with the control sample.When the POD was treated at 100,300,500 and 700MPa for corresponsive 15minutes,its percentage of β-turn conformation decreased and its percentage of α-helix,β-fold and random conformation increased compared with the control.