[目的]探索垦鲜枣1号苹果酸的最佳提取工艺.[方法]分别试验水浴法、回流法、超声法和冷浸法对苹果酸提取含量的影响,然后采用单因素试验和正交试验,确定回流法提取苹果酸的最佳工艺条件.[结果]回流法适宜垦鲜枣1号苹果酸的提取；其最佳工艺条件为以50％乙醇为提取溶剂,提取温度60℃,料液比1∶60,提取时间2h.[结论]回流法简单、高效,适合枣果品中苹果酸的提取.%[ Objective] The aim was to explore the optimum extraction technology of malic acid from Kenxianzao 1. [ Method] Effects of water bath method, reflux method, ultrasonic method and cold dip method on the contents of malic acid were studied respectively. And then the optimum extraction technology of reflux method was determined by single factor experiment and orthogonal experiment. [ Result] The reflux method was fit to extract malic acid from Kenxianzao 1. And the optimum conditions of reflux method were obtained as follows; with 50% ethanol as extraction solvent, extraction temperature 60 ℃, solid-liquid ratio 1:60, extraction time 2 h. [ Conclusion ] The reflux method was a simple and efficient method for extracting malic acid from fruits.
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