The clarification treatment of sour cherry juice using chitosan as clarifying agent was studied. Based on single-factor experiments, Box-Behnken experimental design was used to explore the clarification effects of chitosan amount, reaction time and temperature on sour cherry juice. The optimal operation conditions were: chitosan amount 0.6 g/L, reaction time 35 min, temperature 44℃. Under these conditions, the turbidity was 0.37 NTU, soluble sol- id content was 12.0% and pectin was not detected.%以壳聚糖为澄清剂对酸樱桃果汁进行澄清处理。在单因素试验的基础上，采用Box—Behnken响应面设计，研究了壳聚糖添加量、作用时间和作用温度对酸樱桃果汁澄清效果的影响。确定适宜的工艺参数是：壳聚糖添加量0．6g／L、作用时间35in、作用温度44％。此工艺条件下处理的酸樱桃果汁，浊度为0．37NTU，可溶性固形物含量为12．0％，果胶未检出。
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