Abstract: The preparation process and quality evaluation of Salvia plebeia R.Br. extract effervescent tablets were studied. Sensory score, disintegration time limit, pH and gas production were used as indicators. Single factor experiments and orthogonal test were used to optimize the amount of Salvia plebeia R.Br. extract, the amount of effervescent disintegrant, and the ratio of effervescent disintegrant (sodium bicarbonate:citric acid), the amount of sweetener. Finally, the quality of the production was evaluated by the difference in weight of the effervescent tablets, the time limit of disintegration, the hardness and friability, and the total flavonoid contents. The results showed that, the best formula of Salvia plebeia R.Br. effervescent tablets was 18.0% of Salvia plebeia R.Br. extract, the best mass ratio of effervescent disintegrant 1:1.9 (total 40.0%), stevioside 2.75%, polyethylene glycol 6000 4.0%, sodium chloride 2.0%, lactose 33.25%. The Salvia plebeia R.Br. effervescent tablets prepared under the best process had a good taste, sensory score (4.79±0.02) points, rapid disintegration, a yellow-brown clear liquid and a good appearance. The average weight of the effervescent tablets were (500±12) mg. Tablets weight difference, disintegration time limit, hardness and friability were in accordance with the provisions of the"Chinese Pharmacopoeia". And the total flavonoid content was (7.52±0.06) mg per tablet.