Abstract: 【Objective】 Optimized the time parameters based on the existing industrial production process of vacuum freeze-drying for Dendrobium officinale Kimura et Migo，aiming to obtain the best drying technology，enhance efficiency and product quality，serving as a reference for the industrial production of dried D. officinale products. 【Method】 Using fresh D. officinale as raw material，an orthogonal experimental design was employed to investigate the effects of sublimation durations on the contents of D. officinale polysaccharides，mannose，alcohol extract，polyphenols，as well as antioxidant activity. The results were compared with those obtained from the current industrial vacuum freeze-drying process to determine the optimal conditions for vacuum freeze-drying. 【Result】 The order of the main factors affecting the quality of vacuum freeze-dried D. officinale was as follows：time used at 35 ℃ > time used at 55 ℃ > time used at 25 ℃ > time used at 45 ℃. The optimal vacuum freeze-drying parameters were a vacuum degree of 30 Pa，cold trap temperature of -40 ℃， sublimation temperatures of 15 ℃（3 h）→ 25 ℃（3 h）→ 35 ℃（5 h）→ 45 ℃（9 h）→ 55 ℃（18 h），totaling 38 h. Un‐ der these conditions，D. officinale polysaccharide content was 35.3%，mannose content was 23.1%，alcohol extract content was 7.8%，1,1-diphenyl-2-picryl-hydrazyl radical（DPPH）free radical scavenging rate was 30.3%，and a comprehensive score of 88.3. Compared to the existing process，drying time was reduced by 2.6%，polysaccharide content and man nose content were significantly increased by 27.0% and 5.0% respectively（P<0.05，the same below），alcohol extract content had no significant difference（P>0.05），DPPH free radical scavenging rate was significantly decreased by 31.0%， with equivalent polyphenol content and a color closer to that of fresh D. officinale samples. 【Conclusion】 The optimized vacuum freeze-drying process resulted in D. officinale with higher active ingredient content，reduced drying time，and improved color quality.