Arecoline was extracted from the core of betel-nut by acid water extraction method. Based on the effects of time, temperature, ratio of material to liquid, hydrochloric acid concentration and extraction times on arecoline by single factor method, a quadratic polynomial model of time, temperature and hydrochloric acid concentration was established by box-Behnken response surface design method to optimize the extraction process. The arecoline extraction was applied to betel-nut products to investigate its effect on the quality of areca products. The results showed that the optimum extraction process conditions were solid-liquid ratio 1∶15 (g/mL), extraction times 2, extraction time 45 minutes, temperature 80 ℃ and hydrochloric acid concentration 0.22%. The arecoline extraction amount obtained under this process condition was (8.330±0.109) mg/g. The arecoline extraction can enhance the flavor of areca products, thus enhancing the market competitiveness of betel-nut products.