Abstract: Three clarifying methods of cold treatment method, compound enzyme method and gelatin fining were tested to clarify emblica fruit juice. The results showed as follows: Cold treatment method had little influence on Vc content and SOD activity, but clarification effect was poor, with clarifying treatment 12 h, browning degree was reduced by 12% and light transmittance rose 3%;Clarification effect of compound enzyme was remarkable, and compound enzyme method had much less effect on Vc content and SOD activity, with clarifying treatment 3 h, browning degree was reduced by 44%, light transmittance rose 10%, loss of Vc content was 4% and loss of SOD activity was 5%; Gelatin fining achieved good effect, with clarifying treatment 4 h, browning degree was reduced by 56%,light transmittance rose 13%, loss of Vc content was 8% and loss of SOD activity was 12%.