Abstract: Polyphenols was extracted from cucumber with ethanol as extraction solvent. The content of antioxidants in extract was characterized by the color reaction of polyphenol with ferroustartrate, and the extraction conditions were optimized by orthogonal experiment. The results showed that the optimum extraction conditions were obtained with extraction solvent of 95% ethanol, extraction temperature of 50 ℃ and extraction time of 90 minutes. The amount of polyphenols extracted from cucumber was 15.29 mg/g.