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）℃、压强大小为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%，可溶性蛋白质含量为23.97 mg/100 mL，可溶性果胶含量为16.72 mg/mL，澄清度为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 crystals destroys the tissue structures such as cell walls and cell membranes, and accelerates the dissolution of cell juice. On the basis of single factor test (freezing temperature, pressure and pressing time), the juice yield was used as the response value, the conditions were optimized by the response surface method, the physicco-chemical indicators of the apricot juice were determined. After solid phase microextraction (SPME), the volatile substances of the juice obtained through pressing the frozen apricot at low temperature were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the maximum juice yield of the frozen apricot was 61.85% when the freezing temperature was (-17±1) ℃, pressure was 13.71 kPa and pressing time was 3.25 h; The total sugar content of the apricot juice was 75.01 mg/mL, the reducing sugar content was 26.33 mg/mL, the soluble solid was 15 °Brix, the pH value was 3.58, the titratable acid content was1.79%, the soluble protein content was 23.97 mg/100 mL, the soluble pectin content was 16.72 mg/mL, and the clarity was 86.97%; A total of 63 volatile components were detected in the apricot juice, including 13, 13, 13, 8, 7 and 9 kinds of alcohols, ketones, olefins, aromatic hydrocarbons, esters and others. The contents of volatile substances such as linalool and terpineol were relatively high, which had a sweet floral and fruity aroma and a characteristic aroma of fresh apricot.

新疆杏产业技术体系专项基金项目（XJCYTX-03-05-2021）