为了更好地开发利用紫叶李果实，以总多酚得率为考察指标，通过单因素和正交试验，探讨乙醇体积分数、料液比、提取温度和时间对紫叶李果实总多酚提取效果的影响；并通过DPPH自由基清除试验研究紫叶李果实总多酚的体外抗氧化活性。结果表明，紫叶李果实中总多酚的最佳提取工艺为乙醇体积分数50％、料液比1∶120、提取温度70℃、提取时间90min。在此工艺条件下，总多酚得率为18．13mg/g；紫叶李果实总多酚具有一定的抗氧化活性，且随其浓度增加，抗氧化活性增强。%In order to better develop and utilize Pranus cerasi fera fruit ,the extraction amount of total polyphenols was taken as index to analyze the effects of solid-liquid ratio ,ethanol concentra-tion ,extraction temperature and time on the extraction amount of total polyphenol from Pranus cerasi fera fruit ;the antioxidant activity of total polyphenol was studied by DPPH radical scaven-ging assay .The results showed that the best extraction technology was material/liquid ratio of 1∶120 ,ethanol concentration of 50% ,extraction temperature of 70 ℃ ,and extraction time of 90 min .Under the optimum extraction condition ,the extraction rate of total polyphenol from Pranus cerasi fera fruit was up to 18 .13 mg/g ;DPPH radical scavenging experiment showed that the to-tal polyphenol from Pranus cerasifera fruit had significant antioxidant effect ,which was stronger with the total polyphenol concentration higher .
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