OBJECTIVE： To optimize the ultrasonic extraction technology for Tianshu capsules. METHODS： Using the transfer rate of active ingredient ferulic acid in Ligusticum chuanxiong and gastrodin in Gastrodia elata of Tianshu capsules as investigation indexes， L9（34） orthogonal design test was adopted to investigate the effects of ethanol volume fraction， ethanol amount， extraction time and ultrasonic power on the extraction rate. Ultrasonic extraction technology for Tianshu capsules was optimized， and verification test was carried out. RESULTS： The optimized extraction technology for Tianshu capsules was as follow as 8-fold 70％ ethanol， extracting twice under 350 W， extracting 1.5 h every time. Results of verification test showed the average transfer rate was 94.06％ for ferulic acid （RSD＝0.18％， n＝3） and 95.02％ for gastrodin （0.47％， n＝3）. CONCLUSIONS： The optimized technology is rapid， simple， stable and feasible， and can be used for extracting the active ingredients in Tianshu capsules.