We cultured Sporidiololus pararoseus ( S. pararoseus ) by using corn steep liquor culture medium, and studied the effects of different drying technique on the carotenoids contents and bright value ( L) , red value ( a) , yellow value ( b) value of S. Pararoseus. The vacuum freeze⁃drying method could well keep the carotenoids contents of dry S. Pararoseus, and have minimal effect on L, a, b value. Carotenoids were kept up to 88�87%, and the bright value ( L) , red value ( a) , yellow value ( b) value were 64�55, 18�44 and 32�71 when S. Pararoseus was dried at -70 ℃ by vacuum freeze⁃drying.%以玉米浆为培养基生产锁掷酵母，对干燥后锁掷酵母的质量进行研究，比较不同干燥方式对锁掷酵母中类胡萝卜素以及干酵母粉亮度值L、红色值a、黄色值b的影响。结果表明：冷冻干燥能较好地保持锁掷酵母中的类胡萝卜素，并且对其酵母粉的L、a、b值影响较小。选择－70℃冷冻干燥，干酵母粉的L、a、b值分别为64�55、18�44和32�71，类胡萝卜素的保持率达到88�87％。
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