Abstract:The antioxidant activity of phenolic extracts from barley and malt was studied. The antioxidant activity of the extract was evaluated by spectrophotometry on its ability of scavenging ABTS radical， 1 -diphenyl-2-picrylhydrazy （DPPH·）， hydroxyl radical （·OH）， superoxide anion radical （O2-·）， nitrite， and total reducing power，iron reducing power. BHT and VC were used as positive control. The polyphenol extracts from barley and malt all had a certain antioxidant capacity， and the antioxidant activity of malt was generally higher than barley， some even better than the positive control. Through the comprehensive evaluation of the antioxidant activity of barley and malt， and provided a theoretical basis for the further research.