Abstract: There are many kinds of nutrients including vitamin C in Citrus juice. But naringin and limonin, the main bitter substances in Citrus juice are also determined. Because of the presence of these bitter compounds, the further processing of Citrus is limited and the Citrus juice is difficult to be accepted for beverage. The effects of β-glucosidase on the debitering and the vitamin C holding of Citrus juice were studied. The results showed that there are optimal debitering effects and fewer losses of nutrients, when the amount of β-glucosidase is 200 U/L juice with the temperature of juice 50 ℃, the pH of juice 5.0 , and the time of reaction 60 min.

Key words: &beta, -glucosidase； Citrus chang shan-huyou； limonin； naringin； vitamin C；