Abstract: Raspberry seed oil containing high content of unsaturated fatty acids is a reutilization product of raspberry pomace. In this study, ultrasonic assisted extraction of raspberry seed oil with n-hexane was selected. Response surface design with four factors and three levels was used to optimize the extraction process. Combined with the theoretical optimum condition and the actual situation, the optimal extraction process of raspberry seed oil was obtained as follows: 1∶30 g/mL solid-liquid ratio, 30 min ultrasonic time, 45 ℃ ultrasonic temperature, and 180 W ultrasonic power. The yield of raspberry seed oil was 12.01%. The oil met the national edible oil standard in 10 physicochemical properties (GB 2716—2018), except that acid value was 4.5 mg/g, slightly higher than the national standard (≤ 4 mg/g). Compared with the oil by the ultrasonic ethanol method, the oil had higher transparency, lighter color, lower acid value and peroxide value, and higher iodine value. Therefore, ultrasonic n-hexane method is suitable for extraction of raspberry seed oil, which can be used as potential dietary supplement oil.