通过正交试验设计，研制了原味番石榴果汁，对其进行常温与低温保鲜24 d，每3 d测定一次各抗氧化指标和物质含量的动态变化，结果为：1）低温比常温保鲜时间及效果更好；2）黄酮、SOD活性、含糖量均是先高后低，而且变化趋势近乎一致；3）VC含量原汁和二级复合果汁含量高，其他级次果汁变化不大；4）鲜汁与贮藏后pH均在4~6范围内。“,”Through the orthogonal experimental design, original guava juice was developed, and had the normothermic and hypothermic preservation for 24 days, the antioxidant indices and material content dynamic change were tested once for every 3 days. Results: 1) low temperature preserved better than at room temperature. 2) the flavonoids, SOD activity and sugar content changed from high to low, and the change trend was almost the same. 3) the content of VC was high in original juice and secondary fruit juice, little change in orders. 4) pH of fresh juice and storage were in the range of 4~6.