Abstract: Propolis flavonoids were extracted by ethanol, and the extraction process was optimized by response surface analysis.On the basis of one-factor-at-a-time experiment, optimal extraction conditions for maximizing popolis flavonoids were determined by using a 4-variable, 3-level Box-Behnken experimental design combined with response surface analysis as follows:the liquid-material ratio was 14:1 (mL·g-1) , the extraction temperature was 72.6℃, the extraction time was 2.5h, the ethanol concentration was 80% (v/v) , resulting in an propolis flavonoids yield of 33.82%, which was basic agreement with the predicted value of 33.9324%.Thus, the optimal process was reliable.The antioxidant activity in vitro condition of propolis flavonoids were evaluated by DPPH free radical scavenging assay and potassium ferricyanide reduction assay using V C as the control.Propolis flavones were found to have powerful DPPH free radical scavenging capacity and reducing power.Thus, propolis flavonoids could be developed as excellent natural antioxidant resources.