OBJECTIVE： To study the effects of different drying technologies and slicing on the quality of Tetrastigma hemsleyanum， and optimize the drying methods for T. hemsleyanum. METHODS： 2 treatment methods （slicing and no slicing） and 5 drying methods （drying in the shade， drying in the sunlight， hot-air drying， microwave drying and freeze drying） were respectively adopted for the T. hemsleyanum root. After drying for 3.5-213.0 h， using the total flavonoids， total polyphenols， polysaccharides and β-sitosterol as indexes， effects of different drying technologies on the quality of T. hemsleyanum were comparatively analyzed. RESULTS： Compared with no slicing， sliced T. hemsleyanum can shorten the drying time and reduce the loss of active ingredients. In the 5 drying methods， freeze drying was the best for keeping the active ingredients in T. hemsleyanum. After drying， the contents of total flavonoids， polysaccharides， total polyphenols and β-sitosterol were 18.5 mg/g， 92.7 mg/g， 9.19 mg/g and 0.344 mg/g respectively， followed by microwave drying， hot-air drying， drying in the shade and drying in the sunlight. The contents of active ingredients had statistical significance by each drying methods （P＜0.05 or P＜0.01）. CONCLUSIONS： Different drying technologies have obvious effects on the quality of T. hemsleyanum. Slicing and hot-air drying at 60 ℃ were suggested as suitable method for   T. hemsleyanum in terms of cost， content of active ingredients and practicability.