Abstract: The apple pomace was used as raw material to extract oligosaccharide by means of ultrasonic-assisted.The effect of ultrasonic time, solid-liquid ratio, ethanol volume fraction and ultrasonic temperature on the yield of oligosaccharides from apple pomace were investigated using Box-Behnken design and response surface methodology, which based on the single factor experiment.The optimal process parameters were as follows: ultrasonic time 35 min, solid-liquid ratio 1∶17 (g/m L) , ethanol volume fraction 80%, ultrasonic temperature 43 ℃.Under these conditions, the yield of oligosaccharides from apple pomace was up to 13.23% in practice. The results showed that the method of response surface analysis was reasonable and feasible for ultrasonic extraction of apple pomace oligosaccharides, providing theoretical support for its development and utilization.