To explore the accumulation characteristics of functional components during pomegranate fruit development, the contents of total phenol, flavonoid, anthocyanin, carotenoid and tannin in pericarp and fruit juice of pomegranate cultivar ‘Dabenzi’ were studied. The results showed that: the contents of total phenols in pomegranate pericarp and juice were 179.94 mg·g^-1 and 12.99 mg·mL^-1 at DAF65, and the contents of total phenol decreased with fruit development, which were 43.94 mg·g^-1 and 1.22 mg·mL^-1 at DAF140, respectively; the contents of flavonoid in pomegranate pericarp and juice were 68.06 mg·g^-1 and 2.52 mg·mL^-1 at DAF65, and the contents of flavonoid decreased with fruit development, which were 22.72 mg·g^-1 and 1.47 mg·mL^-1, respectively; the contents of carotenoid in pomegranate pericarp and juice were 68.06 mg·g^-1 and 0.054 mg·mL^-1 at DAF65, and the contents of carotenoid decreased with fruit development, which were 22.72 mg·g^-1 and 0.012 mg·mL^-1 at DAF140; the contents of tannin in pomegranate pericarp and juice were 2.72 mg·g^-1 and 0.94 mg·mL^-1 at DAF65, and the contents of carotenoid decreased with fruit development, which were 0.94 mg·g^-1 and 0.12 mg·mL^-1 at DAF140, correspondingly. The contents of anthocyanins in fruit juice increased with the development of fruit, and which at DAF65 and DAF140 were in the range of 92.89 - 281.39 nmol·mL^-1. Except the anthocyanin, the contents of the functional components in pericarp were higher than those in juice during the fruit development. The contents of