By using quadratic regression rotational combinational design,the extraction technique of polyphenols from Myrica rubra pomace was established and antioxidation of extract was also evaluated. Results showed that the yield of polyphenols was affected obviously in successive order by temperature,time,ratio of liquor to Myrica rubra pomace and ethanol concentration when ethanol was used as extraction solvent. The optimal conditions of polyphenols extraction were ethanol concentration 48. 02%,temperature 74. 07 ℃,ratio of Myrica rubra pomace to liquor 62. 73,time 3. 22 h. In this conditions,the predicted value of polyphenols yield was 37. 69 mg /g,which was very close in experimental value of 37. 58 mg /g. The scavenging ability of the extract from Myrica rubra pomace to the DPPH free radical was stronger than Vc at the same concentration. The scavenging ability to the hydroxyl radical was a little lower than Vc. However the antioxidative and scavenging ability to superoxide anion free radical were much lower than Vc.