Abstract: The clarification effect of different clarifier on pineapple juice was compared. The compound clarifier of tannin and gelatin was chosen for single factor analysis and orthogonal test.The results showed that the orders of clarification of pineapple juice with the compound clarifier of tannin and gelatin were temperature addition quantity, the mass ratio of tannin to gelatin and p H.The optimal conditions of clarification of pineapple juice were obtained as follows: temperature 55 ℃, the mass ratio of tannin to gelatin 1∶ 2, addition quantity 0.09 g/100 m L and p H3.0. In this case, the transmittance of pineapple juice was 94.8%.The pineapple juice was clear and transparent with natural color.