Objective To prepare Tartary buckwheat tangerine peel vinegar from the Tartary buckwheat fumigation obtained by traditional process, and to optimize the vinegar leaching process.Methods With the total acid, flavonoid, and polyphenol content as indices, the optimal vinegar leaching process is determined by three single-factor experiments (vinegar to liquid ratio, vinegar leaching temperature, and soaking time) and the response surface optimization experiments. Then, the antioxidant activity of the vinegar is analyzed.Results The optimal leaching process of Tartary buckwheat tangerine peel vinegar is as follows: solid-liquid ratio 1:1.5 (g/mL), and soaking for 4 hours at 80 ℃. Under these conditions, the total acid, flavonoid, and polyphenol content of Tartary buckwheat peel vinegar are 3.72 g/100 mL, 706.4 mg/100 g, and 741.5 mg/100 g, respectively. The antioxidant capacity of 1.2 mL vinegar is comparable to 0.2% V_C.Conclusion The Tartary Buckwheat tangerine peel vinegar prepared under the optimal vinegar leaching process can maximize the total acid and flavonoid content, while exhibiting ideal antioxidant activity.