[Objective] This study was to optimize the parameters for the extraction of flavonoids from the fruits of Clausena dentata (Willd.) Roem. [Method] By employing both single factor and orthogonal designs, technological conditions for microwave-assisted extraction of flavonoids including solvent concentration, solid-to-liquid ratio, microwave power and microwave treatment time, were optimized. [Results] The optimum conditions of microwave-assisted extraction of flavonoids from the fruits of C. dentata (Willd.) Roem. were as follows: 60% of alcohol concentration, 1∶50 of solid-to-liquid ratio, 240 W of microwave power and 60 s of microwave extraction time. Under these conditions, flavonoids content extracted from the fruit of C. dentata (Willd.) Roem. reached 3.629%, highly better than that extracted by conventional method (3.216%). [Conclusion] The microwave-assisted extraction was superior to the conventional method in the extraction of flavonoids from the fruit of C. dentata (Willd.) Roem. [Objective] This study was to optimize the parameters for the extraction of flavonoids from the fruits of Clausena dentata (Willd.) Roem. [Method] By employing both single factor and orthogonal designs, technological conditions for microwave-assisted extraction of flavonoids including solvent concentration, solid-to-liquid ratio, microwave power and microwave treatment time, were optimized. [Results] The optimum conditions of microwave-assisted extraction of flavonoids from the fruits of C. dentata (Willd.) Roem. % of alcohol concentration, 1:50 of solid-to-liquid ratio, 240 W of microwave power and 60 s of microwave extraction time. Under these conditions, flavonoids content extracted from the fruit of C. dentata (Willd.) Roem. reached 3.629%, highly better than that extracted by conventional method (3.216%). [Conclusion] The microwave-assisted extraction was superior to the conventional method in the extraction of flavonoids from the fruit of C. dentata (Willd.) Roem.