The wheat germ flavones were extracted by ultrasonic-assisted response surface method based on single-factor experiment. The influence of the factors such as ultrasonic power, the ratio of material to water, and ultrasonic temperature and time on the extraction of wheat germ flavones was studied and the result from quadratic regression orthogonal rotary test was analyzed by SAS 8.2 statistical analysis system. The result showed that the optimal condition was ultrasonic power 346 W, ratio of material to water 29∶1, ultrasonic temperature 61.6 ℃ and ultrasonic time 31.2 min. The extraction yield of wheat germ flavones was 73%±0.5%.