Effect of concentration process on lycopene conformation in ketchup made from tomatoes （Lycopersicon esculentum， cv. Qianxi） was evaluated. The spectral and chromatographic analysis showed that eight lycopene molecules were identified， including （X1Z）-lycopene， （X2Z）-lycopene， （9，13Z）-lycopene， （15Z）-Lycopene， （13Z）-lycopene， （9Z）-lycopene， （all-E）-lycopene and （5Z）-lycopene. Based on the concentration variety during the concentration process， the stability molecules were （9Z）-lycopene> （13Z）-lycopene> （9，13Z）-lycopene > （15Z）-lycopene. Moreover， the total cis-lycopene content increased by 5.31%， 7.78%， 7.93% and 9.28% when being heated for 2， 3， 4 h and 5 h， respectively. The total cis-lycopene content increased by about 1% when being heated at 40-70 °C. Hence， the concentration time paid more influence on the cis-lycopene content than the concentration temperature.