Abstract: Objective:The main research object was navel orange peel.Besides, an optimization of extraction process for from navel orange peel was established.Methods:Based on the single factor analysis, a 3-factor, 3-level Box-Behnken experimental design was applied to evaluate the effect of the three factors, including extraction temperature, ethanol concentration and ratio of material to liquid.Results:The optimal extraction conditions were ethanol concentration of 51% (v/v) , extraction temperature 62℃, extraction time 2h, solid-to liquid ratio 1:20 (w/v) and 2 times for extraction.Temperature was the most important affecting factor of polysaccharide extraction, followed by ethanol concentration.Under such extraction conditions, the experimental yield of polyphenols obtained after the first extraction was up to 20.2mg/g.Condusion:It was close to predicted value.