Abstract:Total phenols from clove are important bioactive components that possess antibacterial and antioxidant properties. However， their efficient extraction process requires further investigation. In this study， ultrasonic-assisted ethanol extraction was used to extract total phenols from clove， and the extraction process was optimized using response surface methodology. The optimal extraction conditions were determined as 60% ethanol concentration， 22 min ultrasonic time， and a solid-to-liquid ratio of 1∶33 （g/mL）. Under these conditions，the yield of clove total phenols reached （1.60±0.02） mg/g. The antibacterial test results showed that clove total phenols effectively inhibited the growth of Staphylococcus aureus and Salmonella， with inhibition zone diameters of 17.50 mm and 16.30 mm， respectively. The minimum inhibitory concentrations （MIC） were 0.062 5 mg/mL and 1.000 0 mg/mL， respectively.