Abstract: Naringin is the principal factor which bitters the taste of grapefruit juice. Naringin could be hydrolyzed by naringinase into prunin，rhamnose，glucose，and naringenin，which have wide applications in the pharmaceutical and beverage industry. This paper provides an overview of the studies on microbial origin naringinase，purification，characterization and determination of enzyme activity as well as protein structure and function. The optimum temperature of naringinase from bacteria is from 37 ℃ to 70 ℃ while the optimal pH is in the range of 4.5 to 8.0; the optimum temperature of naringinase from fungal is from 30 ℃ to 75 ℃ while the optimal pH is in the range of 4.0 to 11.0. The applications of naringinase and its various products in food，beverage，and pharmaceutical are also presented，showing that naringinase could not only debitter the fruit juice but also play an important role in human health. In addition，the development trends and potential applications of naringinase are also prospected. The research emphasis should be placed on screening ideal microbe strains and fermentation process optimization to enhance naringinase.

Key words: naringinase, naringin, enzymatic properties, α-L-rhamnosidase, β-D-glucosidase

摘要： 柚皮苷是影响柚子汁品味的最主要因素，柚苷酶具有将柚皮苷分解为普鲁宁、鼠李糖、葡萄糖和柚皮素等物质的功能，并且这些物质已广泛用于制药和饮料行业。本文介绍了近年来国内外微生物来源的柚苷酶的研究、酶学特性、酶活测定、结构与功能等，表明细菌来源的柚苷酶最适温度为37～70 ℃，最始pH值为4.5～8.0；真菌来源的柚苷酶最适温度为30～75 ℃，最始pH值为4.0～11.0。介绍了柚苷酶及其相关产物在食品、饮料和制药工业中的应用进展，发现柚苷酶不仅具有脱苦的作用，还对人类的身体健康具有重要作用。展望了今后的研究方向，应该从柚苷酶高产菌株的选育、发酵产酶的工艺优化和酶的应用等方面开展工作，大幅度提高柚苷酶的产酶水平。

关键词: 柚苷酶, 柚皮苷, 酶学性质, α-L-鼠李糖苷酶, β-D-葡萄糖苷酶