Abstract:The extraction and antioxidation of phenolic compounds in Cabernet Sauvignon pomace were studied.And that laid a foundation for the development and utilization of its resources.The total phenol extraction rate was used as the evaluation index，single factor experiments and orthogonal experiments were used to optimize the extraction conditions.VCwas used as a reference for determining the ABTS+Free radicals，DPPH Free radicals，hydroxyl free radical scavenging and iron ion reducibility of the total phenol extract.The results showed that under the same conditions，the extraction rate of tannins and phenols from grape seeds of Cabernet Sauvignon was higher than that of grape skins.The optimum conditions were extracted under the ratio of material to liquid 1∶15（g/mL），ethanol concentration 60%，extraction at 70℃ for 60 min，and the total phenolic compounds extraction rate was 10.21%.The scavenging ability of the extracts to free radicals and iron ion was higher than that of VCsolution，and the DPPH radical scavenging effect was best.The clearance rate could reach 95%when the extract solution was 20 μg/mL，which indicated a strong in vitro antioxidant capacity of grape pomace extraction.