Abstract: The effects of different factors on extraction of polyphenol from chestnut shell were studied, and the antioxidation pro-perty of polyphenol of chestnut shell was also studied. The results showed that the optimum extraction conditions were:ethanol volume fraction 59.7%, solid-liquid ratio 1:18(g:mL), extraction temperature 52.6℃ and extract 3 times. The predicted yield of chestnut shell polyphenol is 76.0mg/g and the test result is 75.9mg/g. Polyphenol in chestnut shell has strong ability to eliminate free radicals. The abilities of reducing and removing DPPH·,·OH, O₂^-· gradually increased with the increase of concentration in the range of 25 to 200mg/L. The ability of reduction reached 0.841, and the rate of inhibition reached 89.7% at 200mg/L, which are higher than those of 2,6-di-tert-butyl-p-cresol (BHT) but lower than those of V_C, at similar mass concentration. The removal rates of O₂^-· and ·OH are 93.2% and 94.0%, respectively, at concentration of 200mg/L, which are higher than BHT and V_c.

Key words: chestnut shell, polyphenol, extraction, antioxidation