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本文研究热风干燥(Hot air drying,AD)、真空微波干燥(Vacuum microwave drying,VMD)、真空冷冻干燥(Vacuum freeze drying,VFD)、热风联合真空微波干燥(Hot air combined vacuum microwave drying,AD&VMD)、真空冷冻联合真空微波干燥(Freezing combined vacuum microwave drying,VFD&VMD)5种干燥方式对干制牛蒡片干燥时间、能耗、总酚含量、多酚组分及抗氧化能力