Abstract:With Puerariae Lobatae Radix as the main raw material and Euryales Semen and Polygonati Rhizoma as auxiliary materials，a compound Puerariae Lobatae Radix-based plant beverage was developed. The formula of this beverage was optimized by single factor and L9（34） orthogonal tests. The volatile flavor components in the beverage were analyzed by electronic nose and gas chromatography-mass spectrometry. The optimum enzymolysis conditions for production of the beverage were as follows:Enzymolysis at pH6.5，α-amylase addition of 0.30%，and enzymolysis at 60 ℃ for 3.0 h. The formula of the product was optimized as 25% Puerariae Lobatae Radix-based compound juice （10 g Puerariae Lobatae Radix，3 g Lycii Fructus，3 g Euryales Semen，3 g Poria，0.5 g Polygonati Rhizoma，and 0.5 g Dioscoreae Rhizoma），7.0% maltitol，0.5% citric acid，and 0.75% blueberry juice. The results of electronic nose showed that the aroma difference between the two products with and without Puerariae Lobatae Radix was mainly attributed to the different content of aromatic compounds including alcohols，ethers，aldehydes，and ketones. The results of gas chromatography-mass spectrometry showed that the volatile flavor components of the compound plant beverage prepared with Puerariae Lobatae Radix increased significantly.