[1]何文兵,李明,崔艳艳,等.长白山区软枣猕猴桃加工利用现状分析与建议[J].北方园艺,2025,(19):125-131.[doi:10.11937/bfyy.20250329]
　HE Wenbing,LI Ming,CUI Yanyan,et al.Analysis and Suggestions on the Processing and Utilization of Actinidia arguta in Changbai Mountain Area[J].Northern Horticulture,2025,(19):125-131.[doi:10.11937/bfyy.20250329]
点击复制

长白山区软枣猕猴桃加工利用现状分析与建议

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 期数: 2025年19 页码: 125-131 栏目: 出版日期: 2025-10-15
Title:
Analysis and Suggestions on the Processing and Utilization of Actinidia arguta in Changbai Mountain Area
文章编号:
1001-0009(2025)19-0125-07
作者:
何文兵1; 2; 3; 李明1; 2; 3; 崔艳艳1; 2; 3; 张晓燕1; 2; 3; 袁永旭1; 2; 3; 王善红1; 2; 3
（1.通化师范学院 食品科学与工程学院,吉林 通化 134000；2.吉林省长白山食用植物资源开发工程中心,吉林 通化 134000；3.吉林省山葡萄酒酿造科技创新中心,吉林 集安 134000）
Author(s):
HE Wenbing1; 2; 3; LI Ming1; 2; 3; CUI Yanyan1; 2; 3; ZHANG Xiaoyan1; 2; 3; YUAN Yongxu1; 2; 3; WANG Shanhong1; 2; 3
(1.College of Food Science and Engineering，Tonghua Normal University，Tonghua,Jilin 134000；2.Changbai Mountain Edible Plant Resources Research and Development Engineering Center of Jilin Province，Tonghua，Jilin 134000；3.Jilin Provincial Science and Technology Innovation Center of Winemaking of Vitis amurensis Rupr，Tonghua，Jilin 134000)
关键词:
长白山区; 软枣猕猴桃; 产品开发; 现状分析
Keywords:
Changbai Muntain area; Actinidia arguta; product development; analysis of the current situation
分类号:
S 663.4
DOI:
10.11937/bfyy.20250329
文献标志码:
A
摘要:
软枣猕猴桃因富含对健康有益的生物活性物质并具有良好的感官品质，已在世界范围内被广泛接受和消费，其商业潜力巨大。为推动长白山区软枣猕猴桃特色资源的转化，延长货架期、减少采后损失和提升经济效益，解决加工中存在问题，延伸软枣猕猴桃产业链。该研究综述了软枣猕猴桃活性成分及在长白山区的分布和栽培状况，系统总结国内、国际上关于其产品开发过程中的基础研究和存在问题及解决方案，并对其下游产品的创新技术开发提出相关的建议，旨在为软枣猕猴桃产业健康发展提供有益参考。
Abstract:
Actinidia arguta is a healthy and nutritional resource due to its content of contain sufficiently valuable bioactive substances and good sensory qualities.Given the expanding worldwide acceptance and consumption of the kiwiberry.At the same time，the fruit of Actinidia arguta possesses the commercial potential.In order to promote the transformation of Actinidia arguta characteristic resources in Changbai Mountain，increase shelf life by reducing post-harvest and production losses，improve economic value to generate profits,solve key technology during process，extend Actinidia arguta industry chain.Active substances of Actinidia arguta and distribution including cultivation in Changbai Mountain Area were reviewed，the basic research，existing problems and solutions in the process of product development at home and abroad were systematically summarized，and relevant suggestions for the innovative technology development of its downstream products were put forward，aiming to provide a useful reference for the healthy development of the soft jujube and kiwifruit industry.

参考文献/References:

［1］宋梦婷.不同软枣猕猴桃种质资源营养、风味和贮藏品质的评价［D］.沈阳:沈阳农业大学,2022.［2］LAI J J,LI Z Z,MAN Y P,et al.Genetic diversity of five wild Actinidia arguta populations native to China as revealed by SSR markers［J］.Scientia Horticulturae,2015,191:101-107.［3］孙宏莱,毕云杰,时得友,等.软枣猕猴桃果品加工与贮藏保鲜研究进展［J］.食品与发酵工业,2020,46(11):315-320.［4］牛强，申健，刘悦，等.软枣猕猴桃主要活性成分及药理活性研究进展［J］．食品工业科技，2019，40(3)：333-338,344．［5］王忠友.丹东地区软枣猕猴桃发展现状与对策［J］.防护林科技,2019(11):71-72,74.［6］LATOCHA P.The nutritional and health benefits of kiwiberry (Actinidia arguta):A review［J］.Plant Foods for Human Nutrition,2017,72(4):325-334.［7］丁玉萍，王梦泽，刘宇欣，等．软枣猕猴桃产品开发及利用研究进展［J］．食品与发酵工业，2023，49(6)：308-314,323．［8］LI Y,CUI W,WANG R,et al.MicroRNA858-mediated regulation of anthocyanin biosynthesis in kiwifruit (Actinidia arguta) based on small RNA sequencing［J］.PLoS One,2019,14(5):e0217480.［9］LUH B S，WANG Z.Kiwifruit.Advanced food research，1984（29）：279-307.［10］NISHIYAMA I,FUKUDA T,SHIMOHASHI A,et al.Sugar and organic acid composition in the fruit juice of different Actinidia varieties［J］.Food Science and Technology Research,2008,14(1):67-73.［11］JIN D E,PARK S K,PARK C H,et al.Nutritional compositions of three traditional Actinidia (Actinidia arguta) cultivars improved in Korea［J］.Journal of the Korean Society of Food Science and Nutrition,2014,43(12):1942-1947.［12］WOJDYO A,NOWICKA P,OSZMIAN〖JX-+0.8mm〗〖KG-*2〗＇SKI J,et al.Phytochemical compounds and biological effects of Actinidia fruits［J］.Journal of Functional Foods,2017（30）:194-202.［13］AN X,LEE S G,KANG H,et al.Antioxidant and anti-inflammatory effects of various cultivars of kiwi berry (Actinidia arguta) on lipopolysaccharide-stimulated RAW 264.7 cells［J］.Journal of Microbiology and Biotechnology,2016,26(8):1367-1374.［14］NISHIYAMA I,FUKUDA T,OOTA T.Genotypic differences in chlorophyll,lutein,and beta-carotene contents in the fruits of Actinidia species［J］.Journal of Agricultural and Food Chemistry,2005,53(16):6403-6407.［15］LATOCHA P,DEBERSAQUES F,DECORTE J.Varietal differences in the mineral composition of kiwiberry-Actinidia argute (Siebold et Zucc.) Planch.ex.Miq［J］.Acta Horticulturae,2015,1096:479-486.［16］MARTENS F. Nutritionele aspecten van kiwibes (Actinidia arguta) Msc Thesis, Departement Biowetenschappen en Landschapsarchitectuur［M］.Belgium:Hogeshool Gent, 2010.［17］BIENIEK A.Mineral composition of fruits of Actinidia arguta and Actinidia purpurea and some of their hybrid cultivars grown in northeastern Poland［J］. Pol J Environ Stud，2012, 21(6):1543-1550.［18］BIENIEK A,DRAGAN〖JX-+0.8mm〗〖KG-*2〗＇SKA E.Content of macroelements in fruits of Ukrainian cultivars of Hardy kiwifruit and Actinidia charta depending on the weather conditions during the phenological phases［J］.Journal of Elemntology,2012(1/2013):23-38.［19］彭雪.长白山野生软枣猕猴桃总黄酮提取纯化及抗氧化性研究［D］.长春:吉林农业大学,2019.［20］张伟利,杜琳,卢慧,等.软枣猕猴桃提取工艺设计中的抗氧化活性评价［J］.海峡药学,2019,31(10):12-14.［21］HA J S,KANG J Y,KANG J E,et al.Pentacyclic triterpenoid-rich fraction of the Hardy kiwi (Actinidia arguta) improves brain dysfunction in high fat diet-induced obese mice［J］.Scientific Reports,2020,10(1):5788.［22］张春红,杨悦,许宁,等.野生软枣猕猴桃总黄酮抑菌作用研究［J］.食品工业,2012,33(1):113-115.［23］郑煜焱,杨悦,刘晓禾,等.野生软枣猕猴桃多糖抑菌作用研究［J］.食品科技,2012,37(4):171-173.［24］YU X,LIU C,LIU Y,et al.Actinidia arguta polysaccharide induces apoptosis in hep G2 cells［J］.Advance Journal of Food Science and Technology,2015,7(11):857-863.［25］朴一龙,赵兰花.延边地区软枣猕猴桃资源分布和开发利用前景［J］.延边大学农学学报,2009,31(1):32-35.［26］黄国辉.软枣猕猴桃产业发展现状与问题［J］.北方果树,2020(1):41-43,45.［27］WILSON E L,BURNS D J W.Kiwifruit juice processing using heat treatment techniques and ultrafiltration［J］.Journal of Food Science,1983,48(4):1101-1105.［28］卫晓涵,张玉姣,纪超凡,等.低果胶酯酶活性果胶酶生产菌株的筛选及其在软枣猕猴桃果汁中的应用［J/OL］.中国食品学报,（2025-01-10）［2025-01-23］.http://kns.cnki.net/kcms/detail/11.4528.TS.20241230.1022.002.html.［29］侯一士,金铭,路万通,等.软枣猕猴桃暴马丁香花果汁制备工艺及其抗氧化活性评价［J］.中国野生植物资源,2023,42(6):59-67,84.［30］程森耀.软枣猕猴桃喷雾干燥果汁粉制备及特性研究［D］.长春:吉林大学,2017.［31］杨玉红,王晓新,杨建,等.软枣猕猴桃果汁乳酸菌发酵饮料的研制［J］.食品科技,2014,39(4):92-96.［32］JAGTAP U B,BAPAT V A.Wines from fruits other than grapes:current status and future prospectus［J］.Food Bioscience,2015(9):80-96.［33］HEATHERBELL D A,STRUEBI P,ESCHENBRUCH R,et al.A new fruit wine from kiwifruit:A wine of unusual composition and Riesling sylvaner character［J］.American Journal of Enology and Viticulture,1980,31(2):114-121.［34］LODGE N.Kiwifruit：Two novel processed products［J］.Food Technol N Z,1981,16(7)，35-41.［35］温锦丽,孙怡宁,原鹏强,等.不同商用酿酒酵母对软枣猕猴桃果酒有机酸和挥发性物质的影响［J］.食品工业科技,2024,45(20):240-251.［36］丁玉萍,王梦泽,刘宇欣,等.单菌与混菌发酵软枣猕猴桃果酒品质比较［J］.中国酿造,2023,42(5):145-150.［37］韩丹,吴铭,汪鸿,等.软枣猕猴桃果酒发酵工艺优化［J］.中国酿造,2016,35(1):145-148.［38］闫胜楠.软枣猕猴桃果酒最适工艺条件和抗氧化性的研究［D］.延吉:延边大学,2016.［39］孙天利,曲思奕,薛亚宁,等.软枣猕猴桃-梨复合果酒发酵工艺优化［J］.中国酿造,2022,41(9):204-208.［40］王敬贤,陈罡,王宇,等.软枣猕猴桃苹果复合果酒发酵工艺优化［J］.吉林林业科技,2019,48(6):29-33.［41］李潇卓,刘长江.软枣猕猴桃果酒酿造工艺的研究［J］.食品工业科技,2014,35(3):207-210,215.［42］DAWES N.Processing potential and composition of New Zealand subtropical fruits［J］.Food Technol N Z,1972,7(4)：22-27.［43］李柏阳.软枣猕猴桃果酱加工品种筛选及其工艺优化［D］.沈阳:沈阳农业大学,2023.［44］秦红艳,张宝香,艾军,等.软枣猕猴桃鲜果、果酒和果酱中氨基酸组分分析［J］.食品工业科技,2015,36(6):355-358.［45］邵信儒,孙海涛,李虹昆.长白山野生软枣猕猴桃果酱的研制［J］.现代食品科技,2012,28(11):1548-1550,1565.［46］SIMMONS I D.Drying and candying of Chinese gooseberries［J］.Food Technol.Ausr.1978，30(6)：236-239.［47］孙海涛,邵信儒,姜瑞平,等.响应面试验优化超声渗糖制备野生软枣猕猴桃果脯工艺及其质构分析［J］.食品科学,2015,36(20):49-55.［48］孙海涛,邵信儒,姜瑞平,等.长白山野生软枣猕猴桃低糖果脯真空渗糖工艺优化［J］.食品研究与开发,2015,36(14):67-70.［49］张春红,李文龙,常南,等.低糖野生软枣猕猴桃果脯工艺优化的研究［J］.食品工业,2011,32(9):61-64.［50］ZEN M,ZDEMIR N,ERTEKIN FILIZ B,et al.Sour cherry (Prunus cerasus L.) vinegars produced from fresh fruit or juice concentrate:Bioactive compounds,volatile aroma compounds and antioxidant capacities［J］.Food Chemistry,2020,309:125664.［51］GAYATHRI K,MARIUS K SOMDA,GILBERTO VINCIUS DE MELO PEREIRA,et al.Unconventional Functional Fermented Beverages［M］.United States:Academic Press,2024.［52］张敬哲,姜英,张宝香.软枣猕猴桃果醋液态发酵工艺研制［J］.特产研究,2012,34(3):46-48.［53］唐阳阳,李双彤,万永书,等.软枣猕猴桃苹果复合果醋发酵工艺的优化［J］.农产品加工,2024(19):37-41.［54］李凤林,张丽丽.野生软枣猕猴桃果醋饮料的研制［J］.中国酿造,2006,25(3):62-65.［55］BEUTEL J A,WINTER F,MANNERS S,et al.A new crop for California:kiwifruit［J］.California Agriculture,1976(30):5-7.［56］KENNEDY M,LIST D,LU Y,et al.Kiwifruit waste and novel products made from kiwifruit waste:uses,composition and analysis［M］.Heidelberg:Springer Berlin Heidelberg,1999.［57］KENNEDY M J.Apple pomace and kiwifruit:processing options［J］.Australasian Biotechnology,1994,4(1):43-49.

相似文献/References:

[1]曾照旭,朴一龙,金东淳,等.1-甲基环丙烯处理对软枣猕猴桃果实软化的影响[J].北方园艺,2014,38(01):123.
　ZENG Zhao-xu,PIAO Yi-long,JIN Dong-chun,et al.Effects of 1-MCP Treatment on Softening of Actinidia arguta Fruit[J].Northern Horticulture,2014,38(19):123.
[2]王宁,杨玉红,康宗利,等.软枣猕猴桃植株的过氧化物酶同工酶酶谱差异研究[J].北方园艺,2012,36(04):120.
　WANG Ning,YANG Yu-hong,KANG Zong-li,et al.Study on the Differences of Peroxidase Isozyme Electrophoretogram in Plants of Actinidia arguta[J].Northern Horticulture,2012,36(19):120.
[3]刘延吉,郝桂杰,姜岩岩,等.不同品种野生软枣猕猴桃最佳组培方法的研究[J].北方园艺,2012,36(17):124.
　LIU Yan-ji,HAO Gui-jie,JIANG Yan-yan,et al.Study on the Optimal Method of Tissue Culture on Different Species of Wild Actinidia arguta[J].Northern Horticulture,2012,36(19):124.
[4]孙叶迎,陈丽飞,刘树英,等.长白山区杓兰属植物ISSR-PCR最佳反应体系的建立[J].北方园艺,2013,37(24):92.
　SUN Ye-ying,CHEN Li-fei,LIU Shu-ying,et al.Establishment of the Optimum ISSR-PCR Reaction System of Cypripedium in the Region of Changbai Mountain of China[J].Northern Horticulture,2013,37(19):92.
[5]李旭,曹万万,姜丹,等.基于形态观察法和生理生化法的软枣猕猴桃[J].北方园艺,2014,38(24):6.
　LI Xu,CAO Wan-wan,JIANG Dan,et al.Study on Sex Identification of Actinidia arguta by Morphology and Physiological Biochemical[J].Northern Horticulture,2014,38(19):6.
[6]温 钢,刘海燕,杨 梅.软枣猕猴桃黄酮的提取及体外抗氧化研究[J].北方园艺,2015,39(04):140.[doi:10.11937/bfyy.201504033]
　WEN Gang,LIU Hai-yan,YANG Mei.Extraction of Flavonoids from Actinidia arguta and Its Antioxidant Activity in vitro[J].Northern Horticulture,2015,39(19):140.[doi:10.11937/bfyy.201504033]
[7]李旭,曹万万,姜丹,等.长白山野生软枣猕猴桃资源分布与果实和叶片性状多样性[J].北方园艺,2015,39(15):22.[doi:10.11937/bfyy.201515005]
　LI Xu,CAO Wanwan,JIANG Dan,et al.Resource Distribution and Character Diversity of Fruit and Leaf of Wild Actinidia arguta From Changbai Mountain Area[J].Northern Horticulture,2015,39(19):22.[doi:10.11937/bfyy.201515005]
[8]刘 延 吉１,耿　 书１,田 晓 艳 ２.辽宁地区五种野生软枣猕猴桃 Ｒ Ａ Ｐ Ｄ 遗传多样性分析[J].北方园艺,2010,34(18):0.[doi:10.11937/bfyy.201018052]
　,Ｔ ｈ ｅ 　Ａ ｎ ａ ｌ ｙ ｓ ｉ ｓ 　ｏ ｆ 　Ｇ ｅ ｎ ｅ ｔ ｉ ｃ 　Ｄ ｉ ｖ ｅ ｒ ｓ ｉ ｔ ｙ ｏ ｎ 　Ｒ ａ ｎ ｄ ｏ ｍ 　Ａ ｍ ｐ ｌ ｉ ｆ ｉ ｅ ｄ 　Ｐ ｏ ｌ ｙ ｍ ｏ ｒ ｐ ｈ ｉ ｃ 　Ｄ Ｎ Ａｏ ｆ 　Ｆ ｉ ｖ ｅ 　 Ａ ｃ ｔ ｉ ｎ ｉ ｄ ｉ ａ 　 ａ ｒ ｇ ｕ ｔ ａ 　Ｓ ｐ ｅ ｃ ｉ ｅ ｓ 　ｉ ｎ 　Ｌ ｉ ａ ｏ ｎ ｉ ｎ ｇ Ｐ ｒ ｏ ｖ ｉ ｎ ｃ ｅ[J].Northern Horticulture,2010,34(19):0.[doi:10.11937/bfyy.201018052]
[9]金英花,AHN Younghee,全雪丽,等.长白山区野生地椒百里香嫩枝扦插繁殖研究[J].北方园艺,2016,40(03):138.[doi:10.11937/bfyy.201603039]
　JIN Yinghua,AHN Younghee,QUAN Xueli,et al.Study on Cutting Propagation of Wild Thymus quinquecostatus in Changbai Mt.Area[J].Northern Horticulture,2016,40(19):138.[doi:10.11937/bfyy.201603039]
[10]朴 一 龙,朴 日 子.野生软枣猕猴桃离体培养体系的建立及优化[J].北方园艺,2011,35(15):0.[doi:10.11937/bfyy.2011015059]
　.Ｅ ｓ ｔ ａ ｂ ｌ ｉ ｓ ｈ ｍ ｅ ｎ ｔ 　ａ ｎ ｄ 　Ｏ ｐ ｔ ｉ ｍ ｉ ｚ ａ ｔ ｉ ｏ ｎ 　ｏ ｆ 　ｔ ｈ ｅ 　Ｔ ｉ ｓ ｓ ｕ ｅ 　Ｃ ｕ ｌ ｔ ｕ ｒ ｅ 　Ｓ ｙ ｓ ｔ ｅ ｍ 　ｏ ｆ 　Ｗ ｉ ｌ ｄ 　 Ａ ｃ ｔ ｉ ｎ ｉ ｄ ｉ ａ 　 ａ ｒ ｇ ｕ ｌ ａ[J].Northern Horticulture,2011,35(19):0.[doi:10.11937/bfyy.2011015059]

备注/Memo

第一作者简介：何文兵（1977-），男，博士，教授，现主要从事长白山食用植物资源开发利用等研究工作。E-mail：hwber@126.com.基金项目：吉林省教育厅科学研究资助项目（JJKH20210545KJ）；吉林省科技发展计划资助项目（YDZJ202201ZYTS664）；吉林省企业“科创专员”资助项目（198）。收稿日期：2025-02-07

更新日期/Last Update: 2025-10-31