为探讨不同干燥方式对食用土当归品质和美拉德反应产物的影响，选择三种不同干燥方式（真空冷冻干燥，真空干燥，热风干燥）对新鲜食用土当归进行脱水处理，测定了食用土当归物理性质、主要化学成分、多糖和氨基酸组成、美拉德反应产物、蛋白质氧化产物和体外抗氧化活性。结果表明，真空冷冻干燥制备的食用土当归组织结构保持最好，复水比最大，色泽与鲜品最接近（ΔE=6.39），蛋白质（6.99 g/100 g）、总糖（68.25 g/100 g）、还原糖（7.13 g/100 g）和总氨基酸含量（197.90 mg/g）高，且DPPH自由基清除率（83.12%）、ABTS自由基清除率（73.51%）和总抗氧化能力（7.49 mmol FeSO4 /g）最强。真空干燥制备的食用土当归藁本内酯（10.81 mg/g）含量最高，但色差较大（ΔE=16.28），且含有高水平的美拉德反应产物。随着温度的升高，热风干燥处理的食用土当归的阿魏酸和藁本内酯含量逐渐增加，美拉德反应产物以及蛋白质氧化产物水平也随之升高。60 ℃热风干燥处理后的食用土当归含有较高的阿魏酸（49.82 μg/g）、藁本内酯（7.24 mg/g）和氨基酸含量（193.82 mg/g），且抗氧化能力仅次于真空冷冻干燥。综上，真空干燥干燥时间长且品质较差；真空冷冻干燥后的食用土当归品质最优，但其应用成本较高；60 ℃热风干燥具有成本低和耗时短的优势，其干燥后产品品质较好，是实际生产应用中干燥食用土当归优选方式。

In order to study the effects of different drying methods on the quality and maillard reaction products of Aralia Cordata Thunb, fresh Aralia Cordata Thunb were dried by three different drying methods (vacuum freeze drying, vacuum drying, and hot air drying). The physical properties, main chemical components, polysaccharide and amino acid compositions, maillard reaction products, protein oxidation products and antioxidant activities in vitro of the Aralia Cordata Thunb were determined. The results showed that the most optimal tissue structure, the highest rehydration ratio, and the closest colour to fresh (ΔE=6.39), the highest protein content (6.99 g/100 g), total sugar content (68.25 g/100g), reducing sugar (7.13 g/100 g) and total amino acid content (197.90 mg/g) and the highest DPPH radical scavenging (83.12%), ABTS radical scavenging (73.51%) and total antioxidant capacity (7.49 mmol FeSO4 /g) were attained via vacuum freeze-drying. The vacuum drying method yielded the highest content of ligustilide in Aralia Cordata Thunb. (10.81 mg/g). However, this method also resulted in significant color difference (ΔE=16.28) and the presence of elevated levels of Maillard reaction products. Meanwhile, the ferulic acid、ligustilide、maillard reaction products and protein oxidation products content of hot air drying Aralia Cordata Thunb gradually increased with increasing temperature. The 60 ℃ hot air drying treated Aralia Cordata Thunb contains high content of ferulic acid（49.82 μg/g）, ligustilide（7.24 mg/g) and amino acid（193.82 mg/g）, and the anti-oxidation ability is second only to the vacuum freeze-drying. In conclusion, vacuum drying required an extended drying time and resulted in lower overall quality, vacuum freeze drying resulted in the best quality of Aralia Cordata Thunb, but its application cost was higher. Among the methods, 60 ℃ hot air drying was the preferred method for drying Aralia Cordata Thunb in practical production applications.

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