Abstract: Using the salted apricot blanks as the materials, and the desalination process conditions（including material-liquid ratio, desalting time, water exchanging method and desalting temperature） were optimized by single factor experiment and response surface design employing contents of salt and soluble solid substance as the indicators. The results showed that, the optimized conditions for apricot blanks were determined as follows: material-liquid ratio of 1∶3（g/mL）, desalting time of 7 h, water exchanging frequency of once every 4 h, and desalting temperature of 50 ℃. Under these conditions, the desalted apricot blanks showed yellow and bright color, had low salinity and the inherent flavor of apricot fruit, and the content of sodium chloride decreased from 11.334% to 1.362%, and the content of soluble solid substance decreased from 32.5% to 5.5%.