[Objective] The aim was to find out the optimal conditions for total flavonoids extraction from FRUCTUS HIPPOPHAE. [Method] Both of the single factor test and the orthogonal test were adopted. With ethanol concentration, microwave extraction time and solid-liquid ratio as factors, each factor had three levels; and the L9 (33) orthogonal test was selected. Total flavonoids content determined by UV spectrophotometry was taken as the evaluation index to select the optimal extraction technology. [Result] Solid-liquid ratio was the main factor affecting the microwave-assisted extraction of total flavonoids from FRUCTUS HIPPOPHAE, followed by ethanol concentration and extraction time. Under 400 W microwave power, the optimal extraction conditions were 1∶25 solid-liquid ratio, 80% ethanol concentration, and 90 s extraction time. Under these conditions, the extraction rate of total flavonoids was 4.99%. [Conclusion] Microwave-assisted extraction of total flavonoids from FRUCTUS HIPPOPHAE enhanced the extraction speed and rate, which had the characteristics of no noise, low energy consumption, high efficiency and no destroying of the active components. [Objective] The aim was to find out the optimal conditions for total flavonoids extraction from FRUCTUS HIPPOPHAE. [Method] Both of the single factor test and the orthogonal test were adopted. With ethanol concentration, microwave extraction time and solid-liquid ratio as factors Total flavonoids content determined by UV spectrophotometry was taken as the evaluation index to select the optimal extraction technology. [Result] Solid-liquid ratio was the main factor affecting the microwave-assisted extraction of total flavonoids from FRUCTUS HIPPOPHAE, followed by ethanol concentration and extraction time. Under 400 W microwave power, the optimal extraction conditions were 1:25 solid-liquid ratio, 80% ethanol concentration, and 90 s extraction time. Under these conditions, the extraction rate of total flavonoids was 4.99%. [Conclusion] Microwave-assisted extraction of total flavonoids from FRUCTUS HIPPOPHAE enh anced the extraction speed and rate, which had the characteristics of no noise, low energy consumption, high efficiency and no destroying of the active components.