Abstract:The sensory evaluation and salt content were used as the evaluation indexes.The single factor test and response surface methodology were used to study the desalination effect of high-salted desalting Aralia continentalis Kitagwa by four factors：water ratio，desalting time，desalting temperature and changing the water frequency.The results showed that the optimum desalination process conditions were：water ratio of 3 ∶1（mL/g），desalting time of 20 min，desalting temperature of 30 ℃ and changing the water twice.Under the optimal desalination conditions，the content of Aralia continentalis Kitagwa after desalting was reduced to 4.027%and the texture was tender and crisp，it had the unique rich flavor of Aralia continentalis Kitagwa，the sensory evaluation was the optimal.