[Objective] To optimize the microwave-assisted extraction technology of polysaccharides from FRUCTUS CORNI. [Method] Firstly, the most 3 influential factors were selected by Plackett-Burman design test with 7 factors on the basis of single-factor test, and the optimum levels of other factors were determined. Secondly, a quadratic polynomial model was established from experimental data that was obtained from the optimization of three main factors by response surface design. [Result] The microwave power, solid-liquid ratio and ethanol volume fraction were the main factors affecting the extraction of polysaccharides from FRUCTUS CORNI. The optimum extraction conditions were as follows: FRUCTUS CORNI powder between 300-450 μm in diameter, solid-liquid ratio of 1∶19.7(g∶ml), microwave power of 624 W, irradiation time of 55 s, extraction temperature of 90 ℃, extraction time of 2 h, ethanol volume fraction of 68.4%. Under the above conditions, the yield of polysaccharides from FRUCTUS CORNI reached 20.94%. [Conclusion] The method was less in error, accurate in data, and available for extracting polysaccharides from FRUCTUS CORNI.