Abstract: 【Objective】 To determine the contents of total sugar, total flavonoids, total phenols and acids content in apricot fruits of different varieties in order to reveal the changes rule of functional components in different developmental stages. 【Methods】 The contents of total sugar, total flavone and total phenol of four Xinjiang apricot cultivars were determined by UV-visible spectrophotometry and acid content were determined by titration.The fruit quality index of Armeniaca vulgaris Lam. was comprehensively evaluated by correlation analysis. 【Results】 The results showed that the content of total sugar increased, reached the peak at ripening stage, acid content showed a decreasing trend, the total flavonoids content of Armeniaca sibirica (L.) Lam showed a trend of firstly increasing and then decreasing, which was different from the trend of firstly decreasing and then stabilizing in other apricot varieties.The total flavonoids content of fruitlet Xiaobai apricot reached the highest 2.04 mg/g, while the total flavonoids content of A.sibirica. reached the highest 1.24 mg/g and 1.01 mg/g in turning and green maturation.The total phenolic content of Tuokexun apricot tended to be stable during fruit development, while the other three varieties showed a trend of first increasing and then decreasing.Total phenolic content of green maturation Xiaobai apricot was the highest 6.42 mg/g among different cultivars and development stages. 【Conclusion】 The total phenolic content of Xiaobai apricot at green maturation is the highest, and the total flavonoid content of A.sibirica. at green maturation is significantly higher than that of other apricot varieties at the same period.Besides, apricot at green maturation has better taste and larger weight.