Abstract:In this paper，the extraction process of saponins and flavonoids in jujube kernel was optimized by ultrasonic-microwave synergistic extraction，and finally a jujube kernel beverage was obtained.The pretreated fat-free jujube kernel powder was taken as the research object，and the effective components of jujube kernel were extracted by ultrasound and microwave combined with ethanol.The extraction process of alcohol extract of jujube kernel was optimized by single factor test，screening test（Plackett-Burman，PB），and response surface experiment.The optimized jujube kernel extract was analyzed by liquid chromatography-mass spectrometry（LC-MS）.The formula of jujube kernel beverage was optimized by orthogonal test.The results showed that the optimal extraction conditions were microwave power of 340 W，microwave time of 200 s，ultrasonic time of 12 min，solid-liquid ratio of 1 ∶30（g/mL），and ethanol concentration of 60%.Under these conditions，the extraction rates of total saponins and total flavonoids were 2.98% and 2.42%，respectively.The LC-MS analysis showed that 124 chemical components were screened out from the optimized ethanol extract of jujube kernel under positive and negative ion modes，mainly saponins，flavonoids，and alkaloids.The optimal formula of jujube kernel beverage was 3% of jujube kernel extract，4% of erythritol，and 0.02% of citric acid.The beverage with this formula was moderate sweet and sour，with pure taste.