Abstract: The technological conditions for microwave assisted extraction of total flavonoids in chestnut flower with ethanol were optimized by applying the method of response surface. Contents of total flavonoids in the extracts were determined photometrically at the wavelength of 510 nm (using rutin as reference standard) to decide which of the conditions is better or worse. The optimum conditions found for the extraction were as follws: ① power of microwave 700 W; ② time of extraction 80 s; ③ concentration of the extractant (ehanol) C2H5OH-H2O (40+60); ④ mass ratio of the raw material (chestnut flower) to extractant (ethanol) 1∶100. Rate of extraction obtained under the optimum conditions attained to (3.47±0.14) g/100 g, which is very close to the theoratical value (3.49 g/100 g).