This paper studied the ultrasonic wave extraction process of Safflower Red from safflower. Single factor test and orthogonal test were applied to analyze the effects of the key factors. Spectroscopic analysis and Color value method were adopted to determine the absorbency and to measure the content of Safflower Red, respectively. The optimal acetone concentration, extraction time, extraction times, temperature and the ratio of sold/liquid were 70%, 30 min, 2, 40 ℃ and t 1:12, respectively.