Abstract: The effects of sugars and sucrose-metabolizing enzymes in leaves of Lycium barbarum L. were studied. The results show that the concentration of polysaccharomyces and solubility sugar in the leaf of Lycium barbarum L. increase as the concentration of sodium chloride increases and as the salt intimidate time prolongs (P＜0.05）， and the concentration of cane sugar tends to increase, whereas the starch decreases significantly (P＜0.05）， the reducing sugar keeps a trend to decrease. Along with the increases of concentration of sodium chloride, the activity of neutral invertase (NI) decreases significantly; either 3g/ kg or 6g/ kg NaCl treatment has a little influence to the activity of acid invertase (AI); 3g/ kg NaCl decreases the enzyme activity of sucrose synthetase (SS), but has no effect on the activity of sucrose phosphate synthase (SPS). The activity of SS decreases first, and then increases, while SPSshows a little change when 6g/ kg NaCl is added. 9g/ kg NaCl can reduce the activity of both AI and SPS significantly (P＜0.05）.