The aim of this study is to investigate the quality and color changing of the debitterized apricot kernels caused by the browning reactions during drying process. Five drying model systems of the debitterized apricot kernels were constructed using the contents of amino acids and sugar as variables. The model colors and absorbances at 420 nm (A420) and 284 nm (A284) were investigated to determine the non-enzymatic browning type and its effects on the model color. The results showed that Maillard reaction was the dominant non-enzymatic browning reaction type during the drying process of the debitterized apricot kernels, and the browning degree increased with the accumulation of heating time and fructose concentration. Correlation analysis between A420,A284 and colors of the different model systems indicated that the intermediate products of non-enzymatic browning had a significant influence on the model yellowness. Therefore, inhibiting the occurrence of Maillard reaction can effectively control the color change of the debitterized apricot kernels during drying process.

debitterized apricot kernels; drying process; model solution; browning reaction; color； Maillard reaction