The purpose of this research was to investigate the impact of various drying techniques on the quality characteristics of Shirazi thyme (Zataria multiflora Boiss.) using a completely randomized design with three replications. The treatments included fresh samples, shade-drying (SHD), sun-drying (SD), oven and vacuum-drying (OD and VD) each at three different temperatures (45, 55, and 65 °C), and microwave-drying (MD) at three different power levels (200, 400, and 600 W). The results indicated that vacuum and oven-drying at 45 °C were effective in preserving valuable secondary metabolites compared to traditional drying methods. The essential oil (EO) content was lowest in the microwave-drying at 600 W (1.3 %), and highest in vacuum-drying at 45 °C (2.99 %). Vacuum-drying at 45 °C also produced the highest levels of carvacrol (72.5 %) and thymol (7.21 %) content, while the lowest levels were found in fresh samples. The main components in the EO were monoterpene hydrocarbons (11.47–27.33 %), oxygenated monoterpenes (74.81–86.9 %), and oxygenated sesquiterpenes (76.50–86.50 %). The results showed that the amount of sesquiterpene hydrocarbons and oxygenated monoterpenes were higher at low temperatures. Furthermore, the color parameters showed changes based on the drying methods, with vacuum-drying at 45 °C increasing the L* parameter (lightness), vacuum-drying at 65 °C increasing the a* parameter)brightness(, and oven-drying at 45 °C increasing the b* parameter)greenness). Understanding the different methods and operations of drying Shirazi thyme can provide valuable insight for its professional application and development in food and pharmaceutical industries.

本研究的目的是采用完全随机设计和三次重复，研究各种干燥技术对设拉子百里香 (Zataria multiflora Boiss.) 质量特性的影响。处理方法包括新鲜样品、阴干 (SHD)、日光干燥 (SD)、烘箱和真空干燥（OD 和 VD），各在三种不同温度（45、55 和 65 °C）下进行，以及微波干燥(MD) 三种不同功率级别（200、400 和 600 W）。结果表明，与传统干燥方法相比，真空干燥和 45 °C 烘干可有效保存有价值的次生代谢物。精油 (EO) 含量在 600 W 微波干燥中最低 (1.3 %)，在 45 °C 真空干燥中最高 (2.99 %)。 45 °C 真空干燥还产生最高含量的香芹酚 (72.5 %) 和百里香酚 (7.21 %) 含量，而新鲜样品中的含量最低。 EO中的主要成分是单萜烃(11.47-27.33%)、含氧单萜(74.81-86.9%)和含氧倍半萜(76.50-86.50%)。结果表明，低温下倍半萜烃和含氧单萜含量较高。此外，颜色参数随干燥方法而变化，45℃真空干燥增加了L*参数（亮度），65℃真空干燥增加了a*参数）亮度（以及烘干）在 45 °C 增加 b* 参数）绿色度）。了解干燥设拉子百里香的不同方法和操作可以为其在食品和制药行业的专业应用和开发提供宝贵的见解。