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.