The non-volatile components of clove were extracted by microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE) and Soxhlet extraction (SE). The optimal extraction method was chosen by the comparison of the content of total flavonoids and phenols and antioxidant activities. Meanwhile, the microstructure of clove powder was observed by scanning electron microscope (SEM). On the basis of single factor experiment, response surface methodology was designed to optimize the extraction process. The results showed that: the microwave-assisted extraction is the best method. The optimized conditions of MAE are 248 W, 52℃, 72% ethanol, 23.5min. Under the above conditions, the content of total flavonoids and phenols are 30.96% ± 0.44% (309.62 ± 4.41 mg/g) and 70.13% ± 0.86% (701.34 ± 8.64 mg/g), respectively. The results were consistent with the predictive values. The DPPH-scavenging activity was 99.78% ± 0.73%, the ABTS-scavenging activity was 99.07% ± 0.84%, the ferric reducing antioxidant power was 3.61 ± 0.21 mmol/L, the Fe2+ chelating capacity was 32.92% ± 1.12% and the anti-lipid peroxidation activity was 82.67% ± 2.46%. The non-volatile components of clove had excellent antioxidant activities.