Abstract: Navel orange peel was used as raw materials, optimize the extraction process of total flavonoids from navel orange peel by microwave assisted enzymatic method.Microwave power, microwave time, microwave frequency was chosen to carry out the single factor experiment, the results showed that the optimum microwave power was 240 W, the microwave time was 90 s, the microwave frequency was 3 times.After microwave assisted treatment, Box-Behnken design method was used to study the effect of enzymatic hydrolysis temperature, the amount of compound enzyme, ethanol concentration and the time of enzymatic hydrolysis on the extraction yield of flavonoids. The results showed that the optimal conditions for enzymatic extraction was50 ℃, the amount of the compound enzyme was 5%, the ethanol concentration was 73%, and the time of enzymatic hydrolysis was 1.5 h.The proof test gained extraction of flavonoids was 3.96 g/100 g, and compared with predicted value, the relative error was 1.25%.It suggested that the technical parameters optimized by test were reliable.