采用热风干燥、太阳能干燥、真空冷冻干燥和真空干燥4 种干燥方法对野生马茵菜进行干制，测定色差、叶绿素含量、营养成分、矿质元素、复水性等指标，比较不同干燥方法下马茵菜营养成分和品质的差异。结果表明，真空冷冻干燥处理的马茵菜 L* 值最大，a* 值最小，b*值最大，即色泽较为鲜亮，与新鲜马茵菜最为接近，叶绿素含量最高；热风干燥处理与真空干燥处理次之；而经太阳能干燥处理的 L* 值最小，a* 值最大，b*值最小，叶绿素含量最低。在营养成分方面，太阳能干燥后的马茵菜总糖含量最高，热风干燥与真空干燥后总糖含量差异不明显，但显著高于真空冷冻干燥。在蛋白质含量和Vc含量方面，真空冷冻干燥的蛋白质含量和Vc含量最高，且显著高于其余处理；其次是真空干燥处理和热风干燥处理；太阳能干燥处理后的蛋白质含量和Vc含量最低。干燥方法对灰分影响差异不大，为110.0～117.0 g/kg。不同干燥方法所干燥的马茵菜矿物质含量均很高。真空冷冻干燥的马茵菜复水性能优于热风干燥、太阳能干燥和真空干燥，复水的前 5～15 min 内复水比迅速增大，达到一个较高值之后随着时间增加缓慢变化。用沸水进行复水需要时间短，复水比大于冷水复水比。综合考虑，采用真空冷冻干燥方法保持野生马茵菜的营养成分及产品品质的效果较好。
The hot air drying， solar drying， vacuum freeze drying and vacuum drying were used to dry wild Mayincai and investigated by the color difference， chlorophyll content， nutrient composition， mineral elements and rehydration， and the nutrient composition and quality discrepancy of Mayincai under different drying methods were compared. The results showed that the L* and b* value were largest， the a* value was smallest， which color was closest to the fresh Mayincai and the chlorophyll content was highest under vacuum freeze drying condition. The hot air drying and vacuum drying were followed. The L* value and b* value were smallest， a* value was largest， and the chlorophyll content was lowest under solar drying condition. In the aspects of nutrient composition， the total sugar content was highest when solar energy was used for drying Mayincai. There was no difference of total sugar content between hot air drying and vacuum drying. But it was significantly higher than vacuum freeze drying. Meanwhile， the protein and Vc content were the highest under the vacuum freeze dried. There were significantly higher than other treatments. Secondly， vacuum drying treatment and hot air drying treatment. The protein and Vc content were lowest under solar drying condition. There was no insignificant effect of ash content on ash content as 110.0 ~ 117.0 g/kg between the four drying methods. But the mineral element contents were rich. The water restoration of vacuum freeze drying was obviously better than other drying methods. The rehydration ratio increased rapidly in the first 5~15 min， then reached a highest value and changed slowly with time increased. It takes a short time to rehydrate with boiling water， and the rehydration ratio was greater than the cold water. Comprehensive consideration， vacuum freeze drying method was used to maintain the nutrients and product qualities of Mayincai， and the effect was good.