Abstract: The single factor test and Box-Behnken design-response surface methodology were used to optimize the extraction process of polysaccharides from Liriope spicata, and the formula of Liriope spicata polysaccharide-chrysanthemum beverage was optimized by orthogonal experiment and sensory evaluation. The results showed that the optimal extraction parameters of polysaccharides from Liriope spicata were liquid/solid ratio of 20∶1（mL/mg）, extraction time of 135 min, and extraction temperature of 90 ℃. The optimum formula of compound beverage was polysaccharide extract of 15%, chrysanthemum extract of 30%, sucrose of 4%, and citric acid of 0.10%. The beverage turned out to be clear and transparent, sweet and sour.

Key words: Liriope spicata, polysaccharides, extraction method, beverage