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China is the biggest apple juice producer in the world. High content of patulin in apple juice can cause severe food safety problem. Adsorbent resins have been applied to apple juice treatment to remove patulin due to their high adsorption abilities. However, the adsorption thermodynamics and kinetics studies of patulin separation from apple juice using adsorbent resin are still limited. The adsorption characteristics of patulin in apple juice were investigated using LSA-800B resin, with the aim to reduce the content of patulin and improve apple juice security. Results showed that the adsorption ability (qe) of the LSA-800B resin decreased with the increase of temperature. The Freundlich isotherm was found to describe the adsorption equilibrium satisfactorily (R2>0.97). Thermodynamic parameters including the changes of free energy (ΔG), enthalpy (ΔH), and entropy (ΔS) were evaluated at 30, 40 and 50℃. The result of free energy change (ΔG<0) demonstrated that it’s a spontaneous adsorption process and involved physical adsorption. The enthalpy change ΔH<0 indicated that the adsorption was exothermal in nature. The kinetic data was best described by the pseudo first-order model. The Weber-Morris model showed that the adsorption mechanism was not limited solely by intra-particle diffusion. It is proposed that the result of this theoretical study of patulin adsorption of apple juice using LSA-800 resin can be a basis for industry control of patulin in the producing of apple juice.