以经过蒸汽灭酶的鲜“九叶青”青花椒为原料，采用响应面法优化其微波干燥工艺。以微波功率、铺放量及微波时间为自变量，探究其对微波干燥青花椒麻味物质含量的影响情况。通过单因素试验，确定其适宜的影响范围。在单因素试验基础上，以麻味物质含量为响应值，根据Box-Behnken中心组合试验设计原理，进行优化试验设计；用Design-Expert.V 8.0.6软件，建立微波干燥回归模型，并通过设定麻味物质含量取最大值，对微波干燥青花椒工艺进行指标优化。结果表明，青花椒微波干燥指标优化的条件为微波功率357.78 W、铺放量203.38 g、微波时间49.14 s，在此条件下，麻味物质含量24.328 7 mg/g；并在优化条件下进行验证实验，验证结果与优化结果的误差为1.18%，优化结果可靠。

Fresh "jiu ye qing" peppercorn was sterilized by steam and dried by microwave drying. The microwave drying process was optimized by using the response surface method. The influence of microwave power, volume volume and microwave time on the content of hemp flavor was studied. A single factor test was used to select the best condition range. Based on the single factor test, according to the Box-behnken Center combination test design principle, the optimum test design is carried out, and the microwave drying regression model is established by using design-expert.v8.0.6 software, and the maximum value is set by using the content of hemp flavor substance as the index. The results show that the optimum condition of microwave drying index for green pepper is: microwave power 357.78 W, 203.38 g, microwave time 49.14 s. Under the above conditions, the content of hemp flavor is 24.328 7 mg/g. The test results are verified and the error of the optimization results is 1.18%, which indicates that the optimization is reliable.