Abstract:Abstract：In this paper，ethanol was studied as an extraction solvent for quantification of catechins and caffeine in green tea.Three factors（ethanol concentration，extraction temperature and time）three levels orthogonal design was applied in this experiment.The results indicated that，at 0.05 confidence level，the extraction temperature was achieved very significant influence to gallic acid（GA）and significant influence to epigallic catechin（EGC），the ethanol concentration factor was achieved significant influence to caffeine（CAF）；at 0.01 confidence level，the ethanol concentration factor was achieved very significant influence to epicatechin（EC），epigallic catechin gallate（EGCG）and epicatechin gallate（ECG）；extraction temperature was achieved significant influence to EC and very significant influence to EGCG.Variance analysis of three factors were not achieved significant influence to GA and（+）-C.While the 25%-30%ethanol concentration was applied to the extraction process，the infusion ratio of EGCG and ECG relative to national standards GB/T 8313-2008 method was 96.64%-100.01%，100.00%-132.51%and 96.36%-100.95%and 97.85%-104.36%，respectively to No.1 green tea and No.2 green tea sample.The 25%-30%ethanol concentration，1∶250 （g/mL）solidto-liquid ratio，70℃ water bath，and 10 min-30 min extraction time parameters as the extraction method was suitable to quantification analysis the catechins and caffeine in green tea.