Abstract:The study focused on the optimization of process conditions of wild jujube juice clarification by pectinase.The contents of pectin was used as response value，pH，temperature，enzyme amount，enzymolysis time were choosed as variables.According to the principle of Box-Behnken experimental design，the three variables at four selected levels were optimized by response surface methodology.A mathematical regression model was established，Y=166.58-1.23A+0.11B+0.17C-0.63D+8.57AB-4.1AC-2.18AD+0.93BC-0.57BD+0.92CD+ 14.65A2+39.16B2+40.00C2+42.06D2.Results showed that the optimum process conditions were found to be enzymolysied at 55℃with a total enzyme dosage of 0.31%and 1.5 h under the hydrolysis pH 4.5.under this condition，contents of pectin decreased to 170.273 mg/L，which was well matched with the predicted value，the degradation rates of pectin were 65.54%.Pectinase had an obvious effect on the clarification of wild jujube juice，this study provided good process parameters for the clarification of wild jujube juice.