Abstract: The appearance characteristics （fruit weight， indexes of fruit shape and peel thickness）， contents of nutritive ingredients （total soluble solids， total sugars， reducing sugars， total acids， vitamin C， minerals and amino acids） and functional compounds （flavonoids， limonoids and essential oil） of Changshan\|huyou and grapefruit were analyzed and compared. The results showed that the contents of bitter compounds （naringin and limonoids） and total acids in Changshan\|huyou were lower than those in grapefruit， and the contents of total sugars， total soluble solids and minerals （calcium， iron， zinc， selenium） in Changshan\|huyou were higher than those in grapefruit. While contents of naringin and limonoids in red pulp grapefruit were much higher than the others in this study. The essential oil contents in two kinds of grapefruit were higher than those in Changshan\|huyou. The taste of grapefruit was more bitter and sourer than that of Changshan\|huyou. However， both Changshan\|huyou and grapefruit contained abundant nutrient substance and functional compounds， and had high nutrition and healthy value. This study would be a certain guide to the production and consumption of these two kinds of citrus.

Key words: Changshan\, huyou, grapefruit, nutritive ingredient, flavonoids, limonoids