Abstract: The response surface methodology (RSM) was applied to optimize the extraction conditions of total flavornoids in potentilla discolor by the microwave-assisted extraction (MAE). Based on the results of single factor experiments, the effects of three independent variables (the concentration of ethanol, extraction time, extraction temperature, solid to liquid ratio) and interaction on the total flavornoids yield were investigated. The results showed that the optimum conditions for the extraction of flavonoids were: ethanol concentration, 55 %, extraction temperature, 82 ℃, extraction time, 10 min, and ratio of solvent to material, 32 mL/g, under these conditions, the flavonoids yield was 6.96 mg/g, which was consistent with the predicted value in the main.