In this study, the adsorption characteristics of polyphenols in kiwifruit juice were investigated using AB-8 resin, with the aim to separate the polyphenols from kiwifruit juice to prevent astringency and browning during processing and storage. Results showed that the adsorption ability (q e ) of the resin increased with an increase in temperature. The adsorption equilibrium was best described by the Freundlich isotherm (R 2 >0.98). Thermodynamic parameters including the changes of enthalpy (ΔH), free energy (ΔG), and entropy (ΔS) were evaluated at 25, 30 and 35°C. From the enthalpy change (0<ΔH<5), the adsorption was endothermic in nature and involved physical adsorption. The result of free energy change (ΔG<0) demonstrated a spontaneous adsorption process. The pseudo first-order model was found to describe the kinetic data satisfactory. The adsorption mechanism was not limited solely by intra-particle diffusion as shown by the Weber and Morris model.