Abstract:Through single factor test， the effects of extraction temperature，acetone concentration，solid-liquid ratio，extraction time on the polyphenols from olive（Olea europaea L.） pomace by heating reflux with acetone as solvent were investigated.On the basis of single factor experiment， through the orthogonal test， the extraction conditions were optimized. The optimal parameters for this method were as follows： the olive pomace was ex－ tracted by acetone concentration of 75 % with solid-liquid ratio of 1 ∶ 13 （g/mL） at 60 ℃ for 4 h， and the ex－ traction yield was 0.244 8 %.