以玛咖为研究对象，比较自然干燥、热风干燥和冷冻干燥等干燥方式对玛咖中芥子油苷、玛咖酰胺和玛咖烯的影响。通过超微粉碎技术制备获得200目、500目、800目和1000目的玛咖粉。采用电子鼻和扫描电镜对玛咖干燥粉碎过程中感官气味和表面颗粒特性进行评价。结果表明：自然干燥和热风干燥能够兼顾玛咖中芥子油苷的保留和玛咖酰胺的富集，同时能够较好的保持感官气味，是较为理想的干燥方法。超微粉碎能够保留芥子油苷同时改善感官气味，但不利于玛咖酰胺的富集。

The effects of dry methods such as natural drying, hot air drying, freeze drying, vacuum drying and microwave drying on the contents of glucosinolate, macamides and macaenes were studied. 200 mesh, 500 mesh, 800 mesh and 1000 mesh superfine powders were prepared by ultrafine grinding technology. The sensory odor and surface particle properties were evaluated by electronic nose and scanning electron microscopy. The results showed that natural drying and hot air drying were able to take into account the retention of glucosinolate and the enrichment of macamide in maca, and to maintain the sensory odor better, which were the ideal drying methods. Ultrafine grinding preserves the glucosinolate while improving the sensory odor, but is not conducive to the enrichment of macamides.