目的 研究对比不同脱涩方法对蓝靛果果汁的降涩效果，从而达到改善果汁口感的目的。方法 以蓝靛果“蓓蕾”为原料，经复合酶酶解后，以单宁脱除率及花色苷保留率为指标，对比活性炭协同超声波脱涩法和酪蛋白脱涩法对果汁的脱涩效果，在单因素试验的基础上，采用响应面试验优化脱涩工艺条件。结果 酪蛋白脱涩法响应面优化分析确定最佳工艺参数，质量分数为0.9%，作用温度为56 ℃，作用时间为33 min，此时单宁脱除率为(62.13±0.29)%，花色苷的保留率为(67.53±0.14)%。结论 在此优化条件下，蓝靛果果汁单宁脱除率高且花色苷保留率好，同时改善了果汁口感，为提升蓝靛果果汁品质提供了实际应用价值。

The work aims to study and compare the astringency reducing effects of different deastringency methods on Lonicera edulis juice, so as to improve the taste of the juice. The Lonicera edulis 'bud' was used as raw material. After enzymolysis by complex enzyme, tannin removal rate and anthocyanin retention rate were adopted as indexes to compare the deastringency effect of juice by activated carbon combined with ultrasonic deastringency method and casein deastringency method. On the basis of single factor test, response surface test was carried out to optimize the deastringency process conditions. According to response surface analysis with casein deastringency method, the optimal process parameters were determined as follows, 0.9% casein content, 56 ℃ reaction temperature and 33 min reaction time. Under these conditions, the tannin removal rate was (62.13±0.29)%, and the anthocyanin retention rate was (67.53±0.14)%. Under the optimized conditions, the tannin removal rate and anthocyanin retention rate of Lonicera edulis juice are high, and the taste of the juice is improved, which provides practical application value for improving the quality of Lonicera edulis juice.