Abstract: To effectively remove the bitter taste (e.g., from substances such as naringin and limonin) while retaining nutrients (e.g., vitamin C) in Guanxi pomelo juice, an enzymatic process was investigated. The enzymeaddition, reaction temperature, treatment time, and juicepH of the process were optimized by a single factor and orthogonal array design experiment. The results indicated that by using 0.8 g·L^-1 of naringinase in thepomelo juice at itsnatural pH and 45℃ for 1 h, the removal ratesup to 90.25% on naringin and 87.09% on limonin could be achieved, while the loss on vitamin Cminimized to 11.33%.