An ultrasonic-assisted extraction method for the extraction of polyphenols from chili is established and the optimal extraction conditions are obtained through optimization.The in vitro antioxidant capacity of polyphenol extracts from different chili is investigated.The results show that the optimal extraction process conditions of polyphenols from chili are ethanol concentration of 60％,solid-liquid ratio of 1∶25(g/mL),ultrasonic temperature of 50 ℃ and ultrasonic time of 30 min.Under the optimal conditions,polyphenols are extracted from ten kinds of chili and the content ranges from 1.428 mg/g to 3.661 mg/g,and the polyphenol content of chili increases with the increase of maturity.Through the comparison of antioxidant activity of five varieties of chili with significant differences,the results show that Capsicum annuum var.fasciculatum(spicier)has a relatively strong scavenging capacity on free radicals.When polyphenol content is 50 μg/mL,the DPPH free radical scavenging rate and hydroxyl free radical scavenging rate can reach 85.05％and 74.53％respectively.This study could provide a technical basis and theoretical references for the high added-value deep processing and development of chili.
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