Abstract:Extraction technology was optimized，and the antioxidant activity of the pigment from each of four highland barley strains from Yunnan province with different colored grains （black barley，purple barley，blue barley and white barley）was characterized in vitro.The four pigments were preliminarily characterized by determining optimal extraction solvent and maximum absorption wavelength.On the basis of single factor analyses，each pigment extraction process was optimized by response surface methodology，and the antioxidant activity of each was determined.The optimal extraction solvent for black highland barley，purple highland barley，and blue highland barley pigments was 1% hydrochloric acid in methanol.The optimal extraction solvent for white highland barley pigment was 1% formic acid in methanol.The pigments in black highland barley and purple highland barley were preliminarily identified as anthocyanins，and the pigments in blue highland barley and white highland barley were preliminarily identified as orange ketone compounds.Optimal extraction conditions were as follows:extraction temperature 59 ℃，extraction time 30 min，solid-liquid ratio 1∶20（g/mL）（black highland barley）；extraction temperature30 ℃，extraction time 30min，solid-liquid ratio1∶15（g/mL）（purple highland barley）；extraction temperature 47 ℃，extraction time 38min，solid-liquid ratio1∶17（g/mL）（blue highland barley）；extraction temperature 41 ℃，extraction time 41 min，solid-liquid ratio 1∶16（g/mL）（white highland barley）.The pig－ments from each type of highland barley displayed excellent antioxidant activity.