The effect of heat treatment on the stability and flavor of selenium-rich carrot juice was studied. The effects of different heat treatment temperature and time on juice yield， POD activity， PPO activity， color difference， turbidity， Zeta potential， centrifugal precipitation rate and rheological properties of selenium-enriched carrot juice were determined after heat treatment at 70-90 ℃. The results showed that: According to the analysis of the comparison between the heat treated group and the non-heat treated group， the juice yield increased by 13.26%， POD activity and PPO activity decreased to less than 5%， the color difference， turbidity and Zeta potential both increased， the centrifugal precipitation rate decreased by 7 times， and the viscosity decreased significantly. What's more， the relative contents of 1-caryophyllene and benzaldehyde were respectively decreased by 8.6% and 24.19%， while the relative contents of n-octyl aldehyde and ethyl 2-methylbutyrate were increased， and new flavor substances such as A-caryophyllene， nonylaldehyde， caproaldehyde and butyl butyrate were added. The selenium enriched carrot juice produced after heat treatment maintains good quality and flavor， which provided a theoretical basis and guarantee for the development of NFC selenium enriched carrot juice， reduced the production cost and increases the commodity value.