Abstract: The orthogonal experimental design was used to optimize the extraction technology of dihydromyricetin from Ampelopsis grossedentata fruits. With the methanol as solvent, the dihydromyricetin was extracted from the fruits and seeds of Ampelopsis grossedentata by using the method of soxhlet extraction. On this basis, the volume of methanol, extraction temperature and extraction time were taken as factors to design the three-factor and three-level orthogonal experiment L₉(3⁴). The results showed that the content of dihydromyricetin in Ampelopsis grossedentata fruits was significantly higher than that in Ampelopsis grossedentata seeds. The optimal technological conditions for the extraction of dihydromyricetin were as follows:1 g Ampelopsis grossedentata as the sample, 150 mL methanol, 85℃ extraction temperature, 4 h extraction time, and the content of dihydromyricetin in Ampelopsis grossedentata fruit was 44.77 mg·g^-1 under these conditions. As the content of dihydromyricetin in Ampelopsis grossedentata fruit was higher than that in Ampelopsis grossedentata seed, Ampelopsis grossedentata fruit was more suitable material for the extraction of dihydromyricetin. Compared with ethanol, the extraction by methanol was more beneficial to the extraction of dihydromyricetin from Ampelopsis grossedentata fruits, and the temperature was the main factor determining the extraction rate.