To investigate the effects of saturated steam treatment on the changes of bioactive components and volatile components of white radish during drying. Based on the traditional processing process of Peony Swallow， different saturated steam treatment times were selected to study the variation of bioactive components and volatile components in the saturated steam-heat pump combined drying process of white radish. The results showed that the bioactive components of white radish showed a general decreasing trend during drying. Compared with single heat pump drying， saturated steam-heat pump combined drying was more conducive to the retention of bioactive components， and the results of saturated steam treatment for 6 min were the most obvious. After drying for 180 min， the contents of Vitamin C (VC)， total phenol and total sugar increased by 22.98%， 66.82% and 54.01%， respectively， compared with that of single heat pump drying. Using headspace solid-phase microextraction and gas chromatography-mass spectrometry identified in fresh green radish there are 26 kinds of volatile components， and isothiocyanates were the main volatile components， accounting for a total of 12 components of 71.99%. After the combination of saturated steam-heat pump drying， the relative contents of isothiocyanates， sulfides and alcohols in the radish decreased， while the relative contents of aldehydes and ketones increased. After saturated steam treatment， n-hexanal， heptyl aldehyde， n-octanal， ethyl palmitate， geranifolyl acetone and other flavor substances with floral， fruit and tea fragrance were added to improve the flavor of white radish. The research results can provide a theoretical basis for the industrial production of Peony Swallow.