Abstract: The article preliminarily explored the way, microwave kill enzyme, used in the processing of Chinese yam powder.They were determined,such as the PPO of sample, the chief nutritious components in Chinese yam complete powder and itswhite degree. The critical control point of the way used in the Chinese yam powder processing was found by orthogonalanalysis .It illustrated the superiority of the processing by microwave in producing Chinese yam complete powder.

Key words: microwave kill enzyme, Chinese yam powder, polyphenol oxidase enzyme, nutritious components