Fresh hawthorn fruit as raw material, the use of enzymes in chemical extraction of hawthorn fruit water-insoluble dietary fiber by single factor test and orthogonal test optimization of process conditions. The results showed that when the base is added to the amount of 0.50%(sample mass fraction), alkaline hydrolysis temperature 45℃, liquefying amylase was 0.10%(sample mass fraction), enzymatic hydrolysis time 35 min, the resulting water-insoluble dietary fiber, high purity, total impurity removal rate was 97.8 %, water insoluble dietary fiber extraction rate of 3.52%. The extracted water-insoluble dietary fiber holding capacity of 5.27 g/g , expansive force of 5.10 mL/g.%以新鲜山楂果实为原料，采用酶化学法提取山楂果实中的水不溶性膳食纤维，通过单因素试验和正交试验优化工艺条件。结果表明，当碱加入量0.50%（样品质量分数），碱解温度45℃，液化淀粉酶用量为0.10%（样品质量分数），酶解时间35 min时，得到的水不溶性膳食纤维纯度高，总杂质去除率为97.8%，水不溶性膳食纤维的提取率为3.52%。所提取的水不溶性膳食纤维持水力为5.27 g/g、膨胀力为5.10 mL/g。
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