Abstract: Phyllanthi Fructus was dried using microwave hydrodiffusion and gravity (MHG). The effects of microwave irradiation power (210, 350, 560, and 700 W) and irradiation time (5～23 min) on the moisture content of Phyllanthi Fructus and the leachate volume were investigated. The total phenolic content of the phenol-rich juice obtained during drying was also determined. The results showed that under the condition of 560 W irradiation for 7 minutes, the obtained leachate had the highest total phenolic content, reaching 125.37±5.67 mg GAE/mL, the largest leachate volume (27 mL/50 g FW), and the lowest moisture content of Phyllanthi Fructus (28.92%); subsequently, further drying in a traditional oven for 2 hours reduced the moisture content to below 13%. Gallic acid was quantified by HPLC, and the leachate was analyzed by UPLC-MS, confirming the retention and enrichment of tannins, flavonoid glycosides and other antioxidants.MHG is a green and efficient technique that can significantly shorten the drying cycle and improve drying efficiency.