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It mainly contains two enzymes, one is rhamnosidase, which can hydrolyze bitter naringin (naringin-7-rhamnoside) into rhamnose and cerasin, and the second is β-glucosidase, which can hydrolyze cerasin into tasteless naringin and glucose. The process is as follows: The optimal pH value for naringinase is 3.5-5.0, and the optimal temperature is 50-60℃.

Naringinase is mainly used for debittering the juice, pulp and peel of grapefruit and bitter orange. The dosage is 0.01% to 0.05%. The debittering time of fruit juice is 1～4h (pH3.5～5.0, temperature

Naringinase is a hydrolase complex with α-L-rhamnosidase and β-D-glucosidase activities. It is widespread in nature. It can be used in the biotransformation of steroids, antibiotics, mainly in the hydrolysis of glycosides.