Abstract: To illustrate the quality changes of Zanba powder during storage, accelerated shelf-life test was conducted at 50 ℃ and Zanba powder properties such as sensory attributes, oxidative quality and volatile components were analyzed. The Zanba powder was packaged into the following six ways separately: Ordinary packaging, aluminum foil packaging, ordinary packaging with antioxidants, aluminum foil packaging with antioxidants, ordinary packaging with deoxidizer and aluminum foil packaging with deoxidizer. The results showed that with the extension of storage time, the quality of Zanba powder was deteriorated by oxidation. The fatty acid value and malondialdehyde content also increased from the initial 14.17 mg KOH/100 g and 0.402 mg/kg to 39.86 mg KOH/100 g and 1.388 mg/kg (20 d), respectively. In terms of flavor compounds composition, the contents of alkanes decreased with the extension of storage time, while the content of aldehydes increased. After comparative evaluations of packaging and active substances effects on Zanba powder shelf-life, it could be concluded that aluminum foil packaging was better than ordinary packaging, and deoxidant was better than antioxidants. Under the normal temperature conditions, the shelf life of Zanba powder from long to short sorted order were: Aluminum foil packaging with deoxidizer(208 d), aluminum foil packaging with antioxidants(172 d), aluminum foil packaging(160 d), ordinary packaging with deoxidizer(148 d), ordinary packaging with antioxidants(136 d), ordinary packaging(116 d). This study clarified the quality and shelf life of Zanba powder, provided guiding significance for the reservoir of the powder and technical support for industrial production of the powder.