Abstract: Extraction processes, component analysis and antioxidant activity of polyphenols from deoiling Amomum tsaoko were studied.Based on single factor experiments, a three-level-four-factor test was arranged to optimize the factorial parameters ( extraction time, ratio of solvents to raw material, concentration of ethanol and extraction temperature) by employing BoxBehnken design of response surface methodology, and Design Expert 8.06 software was used to analyze test data.Then LC-MS/MS was used for qualitative analysis of polyphenols.Finally antioxidant activities of the polyphenols were detected by DPPH and ABTS free radical scavenging assay.The optimum extraction conditions were obtained as follows, extraction time 150 min, ratio of solvents to raw materia 1 : 30 g/mL, ethanol concentration 60% and extraction temperature 67 ℃. The extraction yield was9.69% under the conditions. At the same time, six kinds ( protocatechuic acid, p-hydroxy benzoic acid, vanilloid, rutin, quercetin-3-O-β-D-glucopyranoside and 3, 5-di-C-β-D-glucopyranosylphloretin) of polyphenols were identical with those the reported in literature, and four kinds ( gentisic, procyanidin B2, hyperoside and luteolin-7-O-β-D-glucoside) of polyphenols, which had not been reported in literature, were found in the extract from Amomum tsaoko.The polyphenol had some DPPH free radica and ABTS free radica scavenging capacity, IC50 values were 42.46 μg/mL and 85.47 μg/mL respectively, and the antioxidant activity was positively correlated with polyphenol concentration.