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以白油和NaOH为原料制得皂基，添加预处理柚皮浆制备柚皂。研究皂化温度、 NaOH用量和柚皮浆添加量对柚皂产率、水分和挥发物含量的影响，在此基础上进行正交试验，得出制作柚皂最优工艺条件为皂化温度70℃，30% NaOH 15 mL，柚皮浆添加量3 g。成品柚皂颜色均一、质地细腻，对其乙醇不溶物含量、游离苛性碱含量、溶解度、总碱和总脂肪物含量等指标进行测定，并考察柚皂的去污力、稳定性等性能和抑菌效果。柚皂的乙醇不溶物含量为12.8%，游离苛性碱含量0.019%，溶解度22.08 g/cm2，总碱和总脂肪物含量分别为4.392%和18.205%；去污试验反映柚皂对番茄酱的去污效果比对油渍的去污效果强；柚皂在低温条件下更稳定；对试验细菌枯草芽孢杆菌有抑菌效果。“,”White oil and sodium hydroxide are used as raw materials for pomelo soap. And then the pomelo peel is added to form homogeneous color and texture. Experimental factors and levels are determined by single-factor experiments for saponifi-cation temperature,sodium hydroxide and peel pulp consumption on yield and moisture and volatile matter content of pomelo soap. The orthogonal experimental design is used to optimize the key techniques based on the single-factor experiments. The optimal processing parameters are saponification temperature of 70 ℃,30% sodium hydroxide 15 mL and pomelo peel pulp of 3 g. Ethanol-insoluble matter,free caustic alkali content,solubility,total alkali and total fatty matter content in pomelo soaps are determined. Also the performance of detergencys,tability and bactriostasis are studied. Pomelo soap ethanol insoluble con-tent is 12.8%,free caustic alkali content is 0.019%,the solubility is 22.08 g/cm2,total alkali and total fatty matter content are 4.392% and 18.205%. Pomelo soap performed better in ketchup decontamination test than oil decontamination test. Pomelo soaps are more stable at low temperature. The antibacterial effects toBacillussubtilisare observed.