Abstract: Study on optimizing the spray drying preparation technology of Rosa xanthina Lindl fruit powder by the response surface method and its physical properties were analyzed. Fruit powder yield,polyphenol content were investigated indicators. Based on the single factor test,the optimum drying parameters including feed flow rate,air outlet velocity and substance concentration in the process were determined by using the powder yield and the polyphenol content of Rosa xanthina Lindl fruit powder as the evaluation indexes. The results showed that the Box-Behnken model was statistically significant,the most important factors being the feed flow rate,air outlet velocity,and the substance concentration,in that order. The optimal parameters were as follows:feed flow rate 6.0 mL/min,air outlet velocity 4.0 m/s,and substance concentration 60%. Under these conditions,the fruit powder yield was 77.5%,only showing a 1.4% deviation to the forecasting one(78.6%). The fruit powder obtained from the experiment exhibits a uniform,fine,consistency,a bright purple color and aroma unique to Rosa xanthina Lindl,measures approximately 7.71 millimeters diametrically,tastes sweet and sour,and is very soluble in water. The polyphenol content was 36.62 mg/g,and the water content was less than 5.0%. It was found that the spray drying method is an ideal drying method for the preparation of Rosa xanthina Lindl fruit powder.