[目的]优化多花勾儿茶果实中多酚提取工艺,并以叶多酚为对照,考察其果实多酚体外抗氧化能力。[方法]运用Box-Behnken Design响应面法优化多花勾儿茶果实提取工艺,并通过测定其总抗氧化能力,清除DPPH·自由基、清除羟基自由基及超氧阴离子自由基清除率考察其抗氧化能力。[结果]最优条件:乙醇体积分数51.66%、料液比1∶35、提取时间2.5 h,该条件下多花勾儿茶果实多酚的得率为5.684 0 mg/g。同条件下提取多花勾儿茶果实及叶的多酚,且均具有较强抗氧化能力。[结论]多花勾儿茶果实多酚具有一定清除自由基能力,开发前景广阔。 [Objective] The study aimed to optimize the extraction process of polyphenols from the fruit of Fructus Amorphophallus and to study the anti-oxidation ability of polyphenol in vitro with the polyphenols as the control. [Method] Box-Behnken Design Response Surface Method was used to optimize the extraction technology of Fructus Amomum and its effects on total antioxidant capacity, DPPH · free radical scavenging, hydroxyl radical scavenging and superoxide anion free radical scavenging were investigated Antioxidant capacity. [Result] The optimum conditions were ethanol volume fraction 51.66%, solid-liquid ratio 1:35 and extraction time 2.5 h. Under these conditions, the yield of polyphenol in Fructus Amomi was 5.684 mg / g. Under the same conditions, the polyphenols extracted from the fruit and leaf of the flowers of Cymbidium multiflorum were extracted, and all of them had strong antioxidant capacity. [Conclusion] Polyphenols from Fructus Amomi multiflora had some abilities to scavenge free radicals and had broad prospects for development.