Microwave-assisted extraction (MAE) of total anthocyanins (TA) and phenolics (TP) from raspberry pomace was optimized using Box-Behnken design method in response surface methodology. Raspberry pomace anthocyanins components were identified by liquid chromatography-mass spectrometry, and SEM was employed to observe the microstructure of samples after microwave assisted extraction and conventional solvent extraction (CSE). The results showed that the optimum extracting parameters to achieve the highest TA extraction rate of 4.20 mg C3G/g and TP extraction rate of 16.05 mg GAE/g from raspberry pomace was obtained under an extraction temperature of 61 ℃, liquid-solid ratio of 30:1 mL/g and extraction time of 5 min. The cell structure of the sample was seriously damaged after microwave extraction, but the cell structure of the sample was well preserved after traditional solvent extraction. The yields of TA and TP obtained through MAE method were higher than those using a CSE method. Six major kinds of anthocyanins were identified from raspberry pomace in terms of delphinidin-3-glucoside, cyanidin-3-rutinoside, petunidin-3-glucoside, peonidin-3,5-two hexoside, peonidin-3-(6-malon)-glucoside and pelargonidin-3-(6-malon)-glucoside. The results of study can provide an effective method for the extraction of active components from the residue of food industry.