Abstract: Response surface analysis method was applied to optimize the extraction process of dried figs,and evaluate the antioxidant activities. On the basis of single-factor test,the extraction conditions(ethanol concentration,extraction temperature,extraction time and material/liquid ratio)were analyzed and optimized by the Box-Behnken design,and researched the antioxidant activity of dried figs extract. Results showed that,the optimal extraction parameters were found as follows:Ethanol concentration 60%,extraction temperature 51 ℃,extraction time 52 min,material/liquid ratio 1:45 (g/mL). The yield of polyphenols was(2.72±0.37) mg/g,and the yield of total flavonoids was(20.89±0.57) mg/g under these conditions. The antioxidant activities were evaluated and compared with V_C. The results showed that,the antioxidant activity of total reducing power,hydroxyl(highest:95.54%)and DPPH free radical scavenging(highest:66.73%)abilities of polyphenols was higher than V_C,but the super-oxide anion free radical scavenging(highest:35.15%)abilities was lower than V_C,while the antioxidant activity of total flavonoids was lower than V_C. The present study also found that after treatment with artificial gastric fluid,the total reducing power and hydroxyl free radical scavenging abilities was significantly increased but the DPPH and the super-oxide anion free redical scavenging abilities was significantly decreased. After treatment with artificial intestinal fluid,the total reducing power and the super-oxide anion free redical scavenging abilities was significantly increased but the DPPH and hydroxyl free radical scavenging abilities was significantly decreased.