Abstract:To explore the changes in stability of vitamin B1 during laver processing and analyze the key factors influencing vitamin B1 loss in each processing step， laver samples from different origins were selected， and the vitamin B1 content was detected using ultra-high performance liquid chromatography-high-resolution mass spectrometry （UHPLC-HRMS）. The results showed that significant differences existed in the vitamin B1 content of raw laver from different origins. During dynamic processing， the soaking step was the key stage for vitamin B1 loss， accounting for more than half of the total loss. The washing and draining steps further decreased the vitamin B1 content， but the loss was relatively small. During drying， higher temperatures significantly accelerated the thermal degradation of vitamin B1， leading to a marked decrease in content. During storage，vacuum and low-temperature conditions effectively delayed the degradation of vitamin B1. Therefore， vitamin B1 loss occurred primarily during the soaking and drying steps. To maximize the retention of vitamin B1 and enhance nutritional quality， the optimal pre-treatment conditions as follows： soaking time 20 min， drying temperature 40 ℃， and vacuum low-temperature storage should be adopted.