Abstract: Sea-buckthorn fruit as the research object, with the ferric reducing antioxidant power (FRAP) value as a measure indicator to optimize the extraction of antioxidant parameters. Four extraction parameters including ethanol concentration, solid-liquid ratio, extraction time, extraction temperature were optimized using central composite design and response surface methodology based on single factor investigations for FRAP value. The interaction of the variables and their influence on the FRAP value were studied by using Box-Benhnken central composite design and response surface analysis theory. The best extraction technology conditions were as follows :ethanol concentration 51%, solid-liquid ratio 1 ∶22 (g/m L) , extraction time 1h, extraction temperature86℃ based on the prediction model. Under these conditions, the FRAP value of extracting solution was8.784mmol/L. Antioxidant activity experiments indicated that the 50% elimination value of extracting solution for several free radicals was DPPH· 93.79μg/m L, O2-· 4.14mg/m L, ·OH 0.856mg/m L.