Abstract: In order to improve the sensory quality after drying of gastrodia elata in this work, the effects of colorprotecting reagents such as xanthan gum, potassium sorbate, vitamin C, citric acid and EDTA, which were used during the drying process of Dabie Mountains Gastrodia elata, were explored by uniform design method. A polynomial model describing the correlation between the indicator and the four variables was obtained, and the model could be used to predict the relevant indicators in practical applications. The results showed that the optimal color protection agent was xanthan gum 0.4g/100mL, potassium sorbate 1.2g/100mL, VC20mg/100mL, and citric acid 3.6g/100mL. After being soaked in the optimal color protection agent for 30 minutes, the high quality Gastrodia elata was obtained on the drying conditions of the temperature 35℃ and the wind speed 0.4m/s.