杏果在冷冻过程中，由于冰晶的生长造成的机械作用使细胞壁、细胞膜等组织结构破坏，加速细胞汁液的溶出。在单因素(冷冻温度、压强大小、压榨时间)试验考察的基础上，以出汁率为响应值，通过响应面法对条件进行优化，测定其杏汁的理化指标，经固相微萃取（SPME）技术提取，且采用气相色谱-质谱法（GC-MS）对冷冻杏果低温压榨杏汁的挥发性物质进行分析和鉴定。结果表明：冷冻温度为-17±1 ℃、压强为13.71 kPa、压榨时间为3.25 h时杏果出汁率达到最大为61.85%；杏汁中总糖含量为75.01 mg/mL，还原糖含量为26.33 mg/mL，可溶性固形物为15 °Brix，pH值为3.58，可滴定酸含量为1.79%，蛋白质含量为23.97 mg/100mL，果胶含量为16.72 mg/mL，澄清率为86.97%；杏汁中共检测出63种挥发性成分，包括醇类、酮类、烯烃类、芳香烃类、酯类和其他类各13、13、13、8、7和9种，其中芳樟醇、松油醇等挥发性物质的相对含量较高，其具有清甜的花香和果香，具有鲜杏的特征香气。

During the freezing process of apricot fruit, the mechanical effect caused by the growth of ice crystal destroys the tissue structures such as cell wall and cell membrane, and accelerates the dissolution of cell juice. Based on the investigation of single factor test(freezing temperature, pressure and pressing time),taking the juice yield as the response value, the conditions were optimized by response surface method, the physical and chemical indexes of apricot juice were determined, extracted by solid phase microextraction (SPME),and the volatile substances of apricot juice pressed by frozen apricot at low temperature were analyzed and identified by gas chromatography-mass spectrometry(GC-MS).The results showed that the maximum juice yield of apricot was 61.85% when the freezing temperature was -17±1 ℃, the pressure was 13.71 kPa and the pressing time was 3.25 h; The total sugar content of apricot juice was 75.01mg/mL, the reducing sugar content was 26.33mg/mL, the soluble solid was 15 °Brix, the pH value was 3.58,the titratable acid content was1.79%, the protein content was 23.97 mg/100mL, the pectin content was 16.72 mg/mL, and the clarification rate was 86.97%; A total of 63 volatile components were detected in apricot juice, including 13,13,13,8,7 and 9 kinds of alcohols, ketones, olefins, aromatic hydrocarbons, esters and others. The relative content of volatile substances such as linalool and terpineol was high, which had sweet flower and fruit aroma and characteristic aroma of fresh apricot.

新疆杏产业技术体系专项基金项目（XJCYTX-03-05-2021）