The present work aimed to investigate the effects of four kinds of drying modes of balanced dehydration drying(P),shade drying(Y),sun drying(S) and fumigation drying(X) on appearance,micro structure,active components and antioxidant enzyme activities of “Mingui No.1” of Chinese Angelica(CA).Results indicated that CA of P and Y had even and bright color,the surface wrinkles were loose,and the appearance was good;the average diameter of an oil chamber and starch density of CA of P and X were higher than those of X and Y;ferulic acid of CA of P,polysaccharides,volatile oil extraction rate,extracts,ligustilide A,n-butylphthalide,ligustilide,and angelica lactone A contents were significantly higher than Y,S,and X (P<0.05);The antioxidant activity of CA under different drying methods was significantly affected (P<0.05),and the SOD,CAT,POD activity and GSH content of CA of S were significantly higher than those of P,Y and X.P had the highest total protein content (up to 18.31 mg prot/g),and CA of S had the lowest (3.05 mg prot/g);SOD,POD and CAT activities,GSH content and polysaccharides,extracts,total protein,volatile oil extraction rate,ferulic acid,and phenopeptide components were significantly correlated;PCA results were:P>Y>X>S.Based on the comprehensive analysis,compared with traditional drying methods,the dried CA by balanced dehydrated has a better appearance,a larger oil chamber,and a higher active ingredient content.Therefore,the balanced dehydration drying technology can be popularized and applied in the drying process of the origin of CA.