Abstract:Polyphenols were extracted from the pulp and seeds of Pouteria campechiana，and their antioxidant activities were analyzed，providing a theoretical basis for the development and utilization of P.campechiana.Ultrasound-assisted extraction was used to extract polyphenols from the pulp and seeds.Based on single-factor experiments，the response surface methodology was used to optimize the extraction conditions.The optimal extraction conditions for pulp polyphenols were:ethanol concentration 50%，extraction time 102 min，extraction temperature 62 ℃，ratio of material to water 1∶30（g/mL）.The optimal extraction conditions for seeds polyphenols were:ethanol concentration 40%，extraction time 101 min，extraction temperature 60 ℃，and material-towater ratio 1∶30（g/mL）.Under these conditions，the polyphenol extraction yields from the pulp and seeds were 0.74% and 2.65%，respectively，which were close to the predicted values（0.71% and 2.69%，respectively）.The antioxidant capacity of the pulp and seed polyphenols was evaluated by determining the scavenging capacities of DPPH·，·OH，and O2-·.The results showed that both pulp and seed polyphenols exhibited a strong antioxidant capacity，which was positively correlated with the concentration，and that the antioxidant capacity of the seeds polyphenol was higher than that of the pulp polyphenol.The results indicated that P.campechiana could be utilized as a natural source of antioxidant components.