Abstract: 【Objective】 To study the effects of different processing units on the quality of not from concentrate (NFC) Lycium barbarum juice so as to provide theoretical basis for regulating the internal quality of the juice and prolonging the shelf life of the juice. 【Methods】 Fresh Lycium barbarum was treated by juicing, inactivating enzyme, homogenization, ultrasound and sterilization, and samples from different processing units were collected to analyze their effects on physicochemical and nutritional indexes and volatile substances. Cluster thermography was used to analyze the units that had great influence on volatile substances and physicochemical quality of NFC Lycium barbarum juice in different processing operations. 【Results】 In different processing units, there was no significant difference between homogenization and ultrasonic treatment on the physicochemical and nutritional quality of fruit juice, such as soluble solids, solid-acid ratio, non-enzymatic browning index, flavonoids, betaine and carotene (P>0.05). Compared with the sterilized juice, the solid acid content of inactivated enzyme and sterilized juice increased by 4.4% and 5.1%, the turbidity increased by 68.2% and 10.3%, and the centrifugal precipitation rate of sterilized juice decreased by 8.7%. The contents of total phenols, flavonoids, DPPH and Abts decreased by 18.8%, 0.51%, 4.73% and 2.2% in the inactivated enzyme, and decreased by 22.5%, 0.4%, 12.8% and 55.6% after sterilization. The relative content of volatile compounds decreased by 35.6% and 31.8% respectively compared with that before the heat treatment. 【Conclusion】 Heat treatment (inactivation of enzyme and sterilization) in different processing units has great influence on the quality and aroma components of NFC Lycium barbarum juice.