In order to investigate the effect of pulse ultrasonic (PU) duration on the physicochemical properties of jujube slices and the characteristics of ultrasonic liquid， Huizao was selected as the test materials. Huizao slices were treated by PU with different durations (15， 30， 60 s) for 5 h， which were sampled and analyzed at 1， 2， 3， 4， 5 h， respectively. The color， water status， texture and microstructure of Huizao slices were measured， as well as the total soluble solids (TSS)， color， turbidity and conductivity of ultrasonic solution. Results showed that with the increasing in PU time， free water instead of bond water was considered as the most important water for Huizao slice. Huizao was expanded by water adsorption， with a significant increase trend in L (42.88 to 50.71) and ?AE (3.69 to 9.85) and a remarkably decrease in a (19.88 to 14.70) and b(22.39 to 19.03). The microchannel was produced by the PU， with the increase in processing cycles and pulsed duration， the microchannel became bigger and more， accompanied with the decreased chewiness， springiness and resilience. It was found that in the initial phase (1-2 h) the color (AE: 0-26.69)， total soluble solids (TSS， 0-6.1 °Brix)， conductivity (0-257.54 μs/cm) and turbidity (0-8.81 NTU) gradually decreased because of the fast mass transfer resulted from the PU with long duration (30 s and 60 s). In the later phase(3-5 h)， the most obvious changes were shown in 15 s group. At the end， all the L values were 100， while a vales and b values were approached to the initial phase of ultrasonic solution. Along with the transfer balance， the TSS in the 30 s and 60 s group was 0 °Brix. Therefore， the degree of mass transfer could be evaluated by the changes in characteristics of Huizao slices and ultrasonic solution， which could adapt to different needs in the food industry.