Abstract:The purpose of this project was to prepare a jam based on wild kiwifruit as raw material and conduct preliminary research on its antioxidation function in vitro.The effects of certainamounts for sugar，citric acid and thickener on the quality of wild kiwifruit jam were discussed.The basic processing technology for preparation of wild kiwifruit jam was determined.Through the design of orthogonal tests，the best ratio of finished products was obtained.Using the weighted scoring method and sensory evaluation analysis，the optimal process ratio for making kiwifruit jam was 50%white granulated sugar，0.6%xanthan gum ，0.6%sodium alginate，and 0.5%citric acid.The antioxidant activity of jam in vitro was determined using 1，1-diphenyl-2-picryl-hydrazyl（DPPH）method.The experimental results showed that wild kiwi fruit was produced in this experiment.The IC50value of jam on DPPH free radical was 10.898 mg/mL.The jam had certain antioxidant activity in vitro.