The process of inhibiting mango juice browning during enzymolysis was studied.Browning inhibitors were added in different time to confirm the best time,and the single factor experiments were applied to select three better inhibitors.The results were optimized and analyzed by response surface regression with Design-expert 8.0.The results showed that the best time to add browning inhibitors was before enzymolysis and the best compound inhibitors were as follows:sodium D-isoascorbate 0.047%,L-Cys 0.060%,phytic acid 0.017%.Under these conditions,the predicted value of change rate of browning was 11.91%,the actual value was 12.19 %,the actual value and predicted value was matched at 97.70%.