In order to analyze the differences between the nutritional and functional components of Apostichopus japonicas in different culture patterns in northern of China, Yantai and Dalian, respectively, the basic nutritional components, amino acid composition, fatty acid composition, mineral element composition and functional components (sea cucumber polysaccharides and glycosides) of sea cucumber in bottom-sowing and pond culture patterns were tested and analyzed. The results showed that the nutrient contents, such as ash, crude protein, crude fat, EPA and methionine of Yantai sea cucumbers in bottom-sowing culture pattern were significantly higher than those in pond culture pattern, while the contents of SFA, alanine, Ca, Fe, Mn, Cu, Zn and sea cucumber polysaccharides of sea cucumbers were significantly lower than those in pond culture pattern. For Dalian sea cucumbers, the contents of MUFA and P in bottom-sowing were significantly lower than those in pond, while the contents of Se and sea cucumber polysaccharides of sea cucumbers were significantly higher than those in pond. For sea cucumbers in bottom-sowing culture pattern, the contents of SFA fatty acids, total essential amino acids and total amino acids in Yantai were lower than those in Dalian, but the contents of fat and MUFA were significantly higher than those in Dalian. For sea cucumbers in pond culture pattern, the content of protein, EPA, methionine, glutamic acid, glycine, and P in Yantai were significantly lower than those in Dalian, but the contents of alanine, Ca, Se, Mn and sea cucumber polysaccharide were significantly higher than those in Dalian. In terms of the nutrient-rich index data of the sea cucumber samples, it could be concluded that the nutrient index of Yantai sea cucumbers was higher than that of Dalian sea cucumbers. Furthermore, the nutrient index of Yantai sea cucumbers in pond culture pattern was the highest, and that of Dalian sea cucumbers in bottom-sowing culture pattern was the lowest. The results showed that there were certain differences between the nutritional and functional components of A. japonicus in different culture models and different regions. The research results provided references for improving the nutritional and quality evaluation of A. japonicus and the data supports for guiding the market consumption.[Chinese Fishery Quality and Standards, 2023, 13(2): 01-10]