The extraction technique of flavonoids from the tender leaves and fruits of medlar (Lycium chinense Miller) were investigated, and the flavonoids content from both was compared. Through single-factor and the L9 (34) orthogonal design, the optimal extraction parameters were determined. The results showed that the content of flavonoids in the tender leaves was significantly higher than in the fruits. There were four important factors influencing the yield of flavonoids, including ethanol concentration, extraction time, solid-liquid ratio and extraction temperature. As for leaves, the optimum extraction parameters were 80% ethanol concent, solid-liquid ratio 1:50, two times per 40min, and 60°С . In order to extract flavonoids from fruits, the optimum parameters of ethanol content, solid-liquid ratio, extract times, and temperature were 80%, 1:50, 2 per 30min and 60С respectively. Under the optimum condition, the yield of flavonoids from leaves and fruits were 47.371 and 9.593 mg.g-1 respectively.