Abstract: The factors including type of enzyme, enzyme dosage, pH, reaction temperature and reaction time which influence the juice yield of Murcott were studied by using single factor test and orthogonal test. The optimal conditions for the Murcott juice yield were as followed: equal proportions of pectinase X1 and multiplexed pectinase GM, enzyme dosage 3500 IU/kg, juice’s pH value 4.2, temperature 40℃, reaction time 1 hour, and the juice yield reached to 80.77%, which is 18.71% higher compared to juice yield without enzyme (68.04%).