Abstract: The sac and seed from honey pomelo were removed, getting the pomelo flesh, added water and stir into meat pulp. Then the pulp was processed with high-temperature after adding color fixative and sugar. After that, the supernatant, derived from the pomelo pulp after centrifugation, was scaned by full wavelength. The results showed that:the pomelo pulp non-enzymatic browning included Maillard reaction and ascorbic acid browning. Preliminarily, it could be infered that the product generated by non-enzymatic browning reaction of grapefruit had a maximum absorption wavelength between 350 and 400nm. The above results were verified and it had been proved that was repeatable with a series of simple operations. In further research, the degree of browning reaction could be analyzed by UV-spectrophotometric. The method, detemining the browning level in the fruit juice beverage processing quickly, was with great practical significance.