To optimize the processing technology of Fructus Ligustri Lucidi using response surface methodology.Methods:On the basis of single factor experiment, wine content, soaking time and steaming time as independent variables, with the content of Oleanolic Acid as the response value, central composite experimental design method was applied to study the effects of these variables and their interactions on the content of Oleanolic Acid, and then the mathematical model of two multinomial regression equation was established.Results:The final optimization of streamed processing technology of Fructus Ligustri Lucidi with rice wine was wine content 25.19%, soaking time 3.06 h, steaming time 5.16 h.Under this condition, the theoretical value of the content of Oleanolic Acid was 1.65035%.Conclusion:The mathematical model established by response surface method matches the experiment observation data.The optimized Fructus Ligustri Lucidi processing craft method is simple with high effective constituents content.