采用机械烘干新方法对八角干果质量的影响和干果水分含量变化的关系进行了研究。结果表明：八角机械烘干的干果芳香油含量高，水分含量、碎口率与杀青晒干差异不显著，成品质量达到市场商品要求，但其颜色需经过一定时间后才转变为棕褐色。通过数理统计分析，建立了八角烘干水分变化的数学模型，并寻找出最佳烘干时间。 The relationship between the effects of mechanical drying method on the quality of dried star anise and the changes of dry matter moisture content was studied. The results showed that the content of aromatic oil in dried fruit of star anise was high, and the difference of moisture content, broken mouth rate and sun drying was insignificant. The quality of finished product reached the requirement of market commodity, but its color would change to tan after a certain period of time. Through the mathematical statistics analysis, the mathematical model of moisture change in star anise drying was established and the best drying time was found out.