Red wine was processed by microwave digestion. Gas concentration, flow, acidity, dosage, potassium borohydride and oxidized time were optimized in the flow injection-hydride atomic absorption (FI—HAAS) of detecting arsenic. Appropriate measurement parameters were established. FI—HAAS of detecting arsenic in red wine was established. The optimal parameters of arsenic detection of red wine in the FI—HAAS were as follows: taking argon as carrier gas, hydrochloric acid as the hydride reaction acid medium, the carrier gas velocity of 120mL/min, current-carrying acidity of 1%, the hydrochloric acid of 8%, borohydride potassium concentration of 10mg/mL, sodium hydroxide concentration of 0.6%, KI—ascorbic acid as the prereductant, concentration of 1%, dosage of 0.5mL, and oxidation time of 10min.