Abstract:The preparation technology of effervescent granules of Black chokeberry was optimized.Using moulding rate，hygroscopicity，solubility，fluidity and taste of effervescent granules as index of evaluation，the excipient and its proportion，dosage and preparation process of granules were optimized by orthogonal experiment on the basis of single factor test.The concentration of proanthocyanidins in effervescent granules was also determined.The optimum preparation process was obtained as follows：lactose and mannito were used as diluent，which ratio was 1 ∶1 （mass ratio），the dosage of extract powder was 2% of the granule quality.The ratio of acid-base disintegrator was 1 ∶1.5，which dosage was 35% of the granule quality.The mass ratio between polyethylene glycol 6000 and sodium bicarbonate was 0.3 ∶1.Absolute ethanol solution，10% PVPK 30，stevioside with 0.4% granule quality and polyethylene glycol 6000 powder were used as adhesive，flavor correcting agent，and ubricant respectively.The results showed that the optimum preparation process of effervescent granules of Black chokeberry was stable and feasible，which provide experimental basis for industrialized production of effervescent granules.