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[Objectives] This study was conducted to explore the best extraction technology of total flavonoids from Morinda citrifolia L. [Methods] An orthogonal test was carried out to select the best extraction process with the yield of total flavonoids in the extract as the investigation index. [Results] Among the four factors of experimental design, the extraction time had a very significant impact on the results, the ethanol concentration had a significant impact on the results, and the extraction temperature and ethanol dosage had no significant impacts on the results. The optimal extraction process conditions for the total flavonoids of M. citrifolia were as follows: extraction time 1.5 h, ethanol concentration 90%, extraction temperature 60-65 °C, and ethanol dosage 1:20 (g/ml) . The total flavonoids in M. citrifolia fruit were extracted according to the optimal extraction process conditions, and the yield was 2.936% . [Conclusions] This study provides a theoretical basis for obtaining the optimal extraction process conditions for total flavonoids of M. citrifolia. [ABSTRACT FROM AUTHOR]