In this paper， the inhibitory enzymatic browning effects and the inhibition kinetics of polyphenol oxidase of Phyllanthus emblica by oxyresveratrol combined with ascorbic acid were studied to explore their synergistic inhibition mechanism of browning enzyme. The results showed that 0.02% oxyresveratrol， 0.15% ascorbic acid， and 0.02% oxyresveratrol + 0.15% ascorbic acid could reduce the enzymatic browning of P. emblica and had a good inhibitory effect on the activities of polyphenol oxidase (PPO)， peroxidase (POD) and phenylalanine ammonia lyase (PAL). The treatment of 0.02% oxyresveratrol combined with 0.15% ascorbic acid had stronger inhibitory activities on enzymatic browning and PPO， POD and PAL of P. emblica than that of oxyresveratrol alone. The results of enzyme inhibition kinetics showed that the IC50 of oxyresveratrol on PPO was (3.300 ± 0.010) μmol/L， its inhibition mechanism was reversible mixed inhibition， while the IC50 of oxyresveratrol combined with ascorbic acid (1∶7) was (1.600 ± 0.020) μmol/L， their inhibition mechanism was reversible competitive inhibition， and this cooperative use led to the change of inhibition mode. The inhibition constant KI of oxyresveratrol on PPO was 0.904 μmol/L， whereas its inhibition constant KIS of the complex formed by PPO and substrate was 14.285 μmol/L. Furthermore， the inhibition constant KI of oxyresveratrol combined with ascorbic acid (1∶7) on PPO was 0.840 μmol/L. Lower than that used oxyresveratrol alone， the inhibition of PPO was strengthened by oxyresveratrol combined with treatment ascorbic acid.