本文研究了柑桔三种不同去囊衣方法对囊瓣的营养成份和外观品质的影响。磷酸盐一碱法处理囊瓣的各种营养成份保存率最高，酸碱法次之，酶法最低。酸法处理囊瓣的破碎率较低，感观质量也优于其他两种方法． In this paper, the effects of three different methods of de-capsulation on the nutritional content and appearance quality of the capsule were studied. Phosphates treated with a variety of alkaline treatment of the highest nutritional content of the capsule, followed by the acid-base method, the lowest enzyme. Acid treatment of the lower rate of the capsule flap fragmentation, sensory quality is also superior to the other two methods.