Abstract:The preparation technology of Schisandra chinensis effervescent tablets and its quality evaluation were researched in this study.The dosage of effervescent disintegrating agent，effervescent disintegrating agent mass fraction and polyethylene glycol （PEG 6 000）were optimized by single factor and orthogonal test with disintegration time，gas production and pH value as the evaluation index.The product was carried out by weight difference of tablets，disintegration time，pH value，gas production，hardness，brittleness and content of schisandol quality control.The results showed that the optimal ratio of citric acid ∶sodium bicarbonate was 1 ∶0.7，the best mass fraction of effervescent disintegrating agent was 55 %，the mass ratio of extract of Schisandra chinensis water extract was 26 %，the best mass fraction of PEG 6 000 was 5 %，stevioside 2 %，sodium chloride 2%，and lactose 10 %.The effervescent tablets prepared under the optimum conditions were pale pink and smooth on the surface of the tablets，which could quickly dissolve in the water and produce rich bubbles.The soup color was light pink，accompanied by the special aroma of Schisandra chinensis and moderate sweet and sour taste.The content of schisandrin in each effervescent tablet was（9.79±0.18）mg，with an average table weight of （500±20）mg，disintegration time of （87.42±1.91）s，and the average pH value of 4.63±0.071.The disintegration time and pH value of the prepared effervescent tablets met the requirements of pharmacopoeia.