Abstract: With young fruits of Huaniu apple as material, apple polyphenols were extracted using pectinase treatment combined with microwave-assisted extraction, and the extraction technology was optimized by single factor ( pectinase amount, extraction temperature, enzymatic time, microwave power, microwave time, ethanol concentration, solid-liquid ratio, extraction times) and response surface method.The results showed that the effect of different factors on apple polyphenols was as follows: pectinase amount > extraction time > enzymatic time > microwave power > ethanol concentration. The optimal extraction process of apple polyphenols were pectinase amount 1.7 mg, enzymatic temperature 50 ℃, enzymatic time 2 h, ethanol concentration 50%, solid-liquid ratio 1∶ 10 g/m L, microwave power 380 W, extraction time 2 min and extraction times 2.The yield of apple polyphenols was ( 12.26 ± 0.213) mg/g.