Abstract： Objective To optimize the processing technology of polygonati rhizoma with wine steaming by central composite design-response surface method.Methods The content of polysaccharides in polygonati rhizoma was used as the evaluation index,and the steaming temperature,steaming time,and drying temperature are considered as factors.Based on a single factor experiment,the central composite design-response surface method was used to optimize the processing technology of polygonati rhizoma with wine steaming.Results The optimal processing technology for polygonati rhizoma with wine steaming obtained from the optimized results was steaming temperature of 90℃,steaming time of 5.6 h,and drying temperature of 69℃.Under these conditions,the polysaccharide content of polygonati rhizoma was 13.60%.Conclusion The optimized extraction process obtained in this experiment is efficient,stable,easy to operate,and can be used for the processing of polygonati rhizoma with wine steaming.