Abstract: Precipitation was easy to occur during the storage of maca juice, so clarification was necessary.In order to achieve fast and economic effect, chitosan clarification was used.Response surface methodology (RSM) was employed to construct a quadratic regression model describing the effect of addition quantity of Chitosan, temperature and time on clarification of maca juice.The optimization results showed that the optimum conditions were 0.22g/L of dosage and 39℃ of temperature load for 32min, the luminousness of maca juice was 98.36%.Before and after clarification of the maca juice, the loss rate of pectin, water-soluble proteins and total phenols which would affect the stability of juice were 58.90%, 42.93%, 2.16%.The loss rate of glucosinolates, water soluble alkaloids, VCand total sugar were 0.56%, 0.33%, 0.34% and 0.89%.It showed that the nutrients could be well preserved by chitosan clarification.