Abstract: OBJECTIVE To study the preparation of okra capsules and establish methods for its quality control. METHODS Polysaccharide content was detected by UV. Water volume, extracting times, extraction time, extraction temperature were taken for factors, L₉(3⁴) orthogonal test was used with polysaccharide content as indicators, to choose the best extraction process for okra capsules. Extract from filtration, concentrate, adding accessories, granulate and fill the capsule. RESULTS The best extraction process was 10 times the volume of water, extraction for 2 h, extraction temperature of 100 ℃, extraction 3 times. The standard curve of the polysaccharide was Y=5.746 0X+0.084 1, r=0.999 7, the linear range was 0.007-0.036 mg·mL^-1. The average recovery was 99.54％(RSD 1.29%). Accessories prescription was as follows: okra extract-starch-magnesium stearate(300 g∶300 g∶3 g). The results of the checks of this preparations were fit the relevant provisions of Ch.P(2005). CONCLUSION The preparation process of okra capsules is simple and feasible and reasonable. The quality is stable and controllable.