Abstract:The effects of nine-steam-nine-bask on the flavor and antioxidant capacity of Polygonati Rhizoma were studied. The volatile compounds， sensory characteristics， and antioxidant activity of Polygonati Rhizoma（mainly the dried rhizome derived from Polygonɑtum kingiɑnum） were measured before and after nine-steamnine-bask treatment， and the correlations among nine-steam-nine-bask treatment， aroma compounds， and antioxidant activity were analyzed. The results showed that 20 volatile compounds were significantly affected by the nine-steam-nine-bask treatment， after which Polygonati Rhizoma changed from grassy and earthy to sweet and caramel flavor and demonstrated greatly improved antioxidant activity. Nine-steam-nine-bask treatment had a significantly positive correlation with the antioxidant activity， and the antioxidant activity showed strong correlations with nine compounds including 5-methylfurfural， furfural， and angelica lactone. The results indicated that the nine-steam-nine-bask treatment could improve the flavor quality and enhance the antioxidant activity of Polygonati Rhizoma.