Abstract: This research focused on clarification of Choerospondias axillaris juice with pectinase, using transmittance as an indicator. Single factor experiments were carried out to investigate the influence of pectinase amount, enzymolysis temperature and enzymolysis time on the clarity of juice. Based on the result of single factor experiments, orthogonal experiment was performed. The optimal conditions for charification of Choerospondias axillaris juice by pectinase were:pectinase amount 0.06% , enzymolysis temperature 40℃ , enzymolysis time 100min. Under these conditions, Choerospondias axillaris juice was clarified with, transmittance reached 77.5%, in which pectin was completely degraded.