Abstract:With the aim of enriching the products of Maotai-flavor Chinese baijiu and fully utilizing the Gastrodia elata resources in Guizhou，G. elata samples were collected from Daozhen（Zunyi），Dejiang（Tongren），Liupanshui，Qianxinan，Dafang（Bijie）for the production of Chinese baijiu. The G. elata samples with high content of polysaccharides and gastrodin were selected，and ultrasound-assisted immersion was employed to prepare Maotai-flavor G. elata healthcare baijiu. With the content of gastrodin and polysaccharide as the indicators，the effects of ultrasonic time，ultrasonic temperature，and alcohol concentration on the product quality were investigated by single factor experiments. The production conditions were optimized by orthogonal experiments as follows：ultrasonic treatment at 45 ℃for 45 min with the alcohol concentration of 65%. The product obtained under these conditions was clear，slightly yellow，and had a slight aroma of G. elata，a strong Maotai flavor，and no off-flavor，with the gastrodin content of 47.14 ng/μL and polysaccharide content of 3.58 mg/mL.