Abstract:The effects of ethanol concentration on the extraction quality of total polyphenols from the edible parts （peel and flesh） of ′Goutou′ jujube fruits in northern Shaanxi were investigated. The content of major polyphenols in the extract of the fruits was determined by solid-phase extraction coupled with high-performance liquid chromatography. The antioxidant activity of the polyphenols was comprehensively evaluated through 1，1-diphenyl-2-picrylhydrazyl （DPPH） assay， 2，2′-azino-bis（3-ethylbenzothiazoline-6-sulfonic acid） （ABTS） assay， and hydroxyl radical assay. The results demonstrated that ethanol concentration significantly influenced the extraction of total polyphenols. The total polyphenol content in the extract initially increased and then decreased as the ethanol concentration rose， reaching its peak at 70% ethanol. Furthermore，the polyphenol extract exhibited notable antioxidant activity， with IC50?values of （3.28±0.03）， （3.65±0.04），and （3.96±0.05） mg/mL for DPPH， ABTS+， and hydroxyl radical scavenging， respectively. A correlation （p＜0.01） was observed between the antioxidant capacity and the total polyphenol content.