Dandelion juice was made from dry dandelion.CMC treatment,chitosan clarification and microporous membrane filtration were used in making the juice.The effect of CMC content on chlorogenic acid and total flavones content of dandelion juice were studied.Results showed that the content of chlorogenic acid and total flavones increased with the increase of cellulose under the conditions of 1: 30 ratio of raw material to solvent and 50℃.The content of chlorogenic acid and total flavones was stable when the dosage of cellulose reached to 1%;low molecular weight chitosan was better than insoluble chitosan in the clarification,and the best conditions were: low molecular weight 0.4g/L,temperature 50℃,time 40min.Under the optimal conditions,transmission was 96.4%,the content of chlorogenic acid were 0.50mg/mL,its loss was 26.47%,the content of total flavones were 0.55mg/mL,its loss was14.06%;after filtering with 0.45μm microporous membrane,transmission was 98.1%.The content of chlorogenic acid were 49.62mg /100mL,its loss was 27.03%;the content of total flavones was 53.04mg /100mL,its loss was 17.13%,the main functional components of dandelion were maintained.