α-L-Rhamnosidase is an important industrial glycoside hydrolase with EC number EC 3.2.1.40. It is mainly produced by fermentation of microorganisms such as Aspergillus niger and Bacillus spp. This enzyme specifically cleaves the terminal α-L-rhamnosidic bond of natural glycosides and efficiently hydrolyzes various substrates including naringin, rutin, hesperidin and terpenoid aroma glycosides to release rhamnose and highly active glycoside products.

Its optimal working conditions are weakly acidic and moderate temperature. Featuring mild reaction, no pollution and few by-products, it serves as an enzyme for green bioprocessing. It is widely used for debittering and impurity removal in citrus juice to improve the taste and flavor of beverages; for biotransformation of flavonoids to enhance the bioactivity of raw materials such as rutin and icariin. Meanwhile, it can be applied for aroma release and enhancement in fruit wine and fruit juice, and is commonly used in the fine processing of plant extracts, functional foods and pharmaceutical intermediates. It is a core specialized enzyme preparation in the fields of food and bio-extraction.