Abstract: To prepare a new form of oleaster polysaccharide effervescent tablets.Oleaster polysaccharide was separated and extracted from oleaster fruits,then its angle of repose,Hausner Ratio and coefficient of dilataion were tested.Mixed tablet test was carried out by acid- base two- phase granulating method.The effect of additive amount of oleaster polysaccharide,the additive amount of effervescing agent and the amount of sweeteners on different indexes of effervescent tablet were optimized by response surface methodology.The results showed that angle of repose of oleaster polysaccharide was 38.19°,Hausner Ratio was 1.19 and the compression index was15.99%. These facts demonstrated that oleaster polysaccharide was fit for supression of effervescent tablet.The sensory score of the prepared oleaster polysaccharide got the maximum value of 4.7 which approached the estimated value of 4.8,when the additon ratios of oleaster polysaccharide,effervescing agent and sweetener were25.0%,61.1% and 11.1% respectively.In this study,the preparation technology was optimized and the optimum process recipe was determined.