中国果菜2026，Vol.46Issue(9)：37-41,50,6.DOI:10.19590/j.cnki.1008-1038.2026.09.006
山楂发酵酒果胶改性工艺研究
Study on Modification Technology of Pectin in Hawthorn Fermented Wine
摘要
Abstract
Hawthorn is rich in pectin,a natural active substance.However,the solubility of pectin in hawthorn fruit wine is extremely low.To increase the pectin content,a combined treatment of pectinase enzymolysis,ultrasonic mechanical crushing,and acid-base hydrolysis was applied to modify pectin in the authentic hawthorn fermented wine from the Taihang mountains.The results showed that treating with 0.29%pectinase,ultrasound at a power of 280 W for 30 min,and acid-base hydrolysis at pH 2.9 environment could maximize the solubility of pectin in hawthorn wine,reaching 1.47±0.09 g/100 mL.This study provides theoretical reference for improving the health value of hawthorn fruit wine.关键词
山楂/果胶改性/山楂发酵酒/酶解/超声波机械破碎/酸碱水解Key words
Hawthorn/pectin modification/hawthorn fermented wine/enzymatic hydrolysis/ultrasonic mechanical disruption/acid-base hydrolysis分类
轻工纺织引用本文复制引用
普朝佳,资瑞婷,白双成,王艳君,南立军,张武,赵现方..山楂发酵酒果胶改性工艺研究[J].中国果菜,2026,46(9):37-41,50,6.基金项目
国家自然科学基金地区基金项目(32160584) （32160584）
校级博士启动项目(BSQD2203) （BSQD2203）
云南省教育厅科学研究基金(2025J0920) （2025J0920）
楚雄州2025年自筹经费科技项目(cxzc2025042) （cxzc2025042）
