Abstract: Polyphenols was extracted from the coriander by microwave extraction method.The antioxidant level was determined by the color reaction of ferrous tartrate with the polyphenol extract.The best extraction conditions were obtained with single factor and orthogonal experiment.The results showed that the optimum extraction conditions of the coriander were microwave time of 40 s, microwave power of 60 W, the ethanol concentration of 70% and solid/liquid ratio(mass ratio,same below)of 1:40.The amount of polyphenols extracted from the coriander was 14.96 mg/g. Antibacterial test showed that coriander polyphenols for staphylococcus aureus and escherichia coli had certain inhibition.