山楂酒酿造工艺研究及山楂酒中有机酸的HPLC测定

Study on the Production Techniques of Hawthorn Furit Wine & Measurement of Organic Acids in Hawthorn Fruit Wine by HPLC

山楂是我国的特色果品,具有悠久的栽培历史。其果实中果肉营养丰富而全面,是一种具有很高营养和药用价值的果品。以山楂为原料开发研制的发酵型山楂果酒,不仅解决了鲜山楂贮藏问题,而且提高了山楂的附加值,同时山楂酒又具有营养保健功能。对发酵型山楂酒的酿造工艺进行了报道,应用HPLC测定了山楂酒中有机酸的含量。结果显示:山楂酒中柠檬酸、琥珀酸、苹果酸、乳酸含量分别为:3366.34 mg/L、1791.172 mg/L、646.736 mg/L、0.276 mg/L。

Hawthorn, as a characteristic fruit in China, has a long cultivating history. Its pulp contains rich nutrients, so it is a fruit of high nutri- tional and medicinal value. Hawthorn fruit wine is developed with hawthorn as the main raw materials, which could not only settle the problem of difficult storage of hawthorn fruits but also enhance the added value of hawthorn. In addition, the wine also has healthcare fucntions. In this paper, the production techniques of hawthorn fruit wine were reported. Besides, HPLC was used to measure organic acids content in hawthorn fruit wine and the results were as follows： the contents of citric acid, succinic acid, malic acid and lactic acid were 3366.34 mg/L, 1791.172 mg/L, 646.736 mg/L and 0.276 mg/L respectively.