采用分光光度法、牛津杯法和改良的微量二倍稀释法对番木瓜叶总黄酮的抗氧化能力、抑菌能力、炎症抑制能力进行研究。结果表明：番木瓜叶总黄酮有很强的抗氧化、抑菌和消炎能力，其中番木瓜叶总黄酮的还原能力强于同浓度的VC和BHT；番木瓜叶总黄酮对大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌的MIC分别为8、4、4 mg/mL，MBC分别为8、4、4 mg/mL；番木瓜叶总黄酮对脂多糖（LPS）诱导的巨噬细胞炎症反应的IC50值为1.93 mg/mL。

Using spectrophotometry, Oxford cup and two-fold dilution methods were adopted to study the antioxidant capacity, antimicrobial capability and anti-inflammatory capability of total flavonoids from Carica Papaya L. Leaves. The results showed that total flavonoids from Carica Papaya L. Leaves had great capability on antioxidant, antimicrobial and anti-inflammatory. It had stronger reducing capability than VC and BHT at the same concentration. And the MIC of the extracts on E. coli, S. aureus and Bacillus subtilis were 8, 4 and 4 mg/mL, respectively.And the MBC on E. coli, S. aureus and Bacillus subtilis was 8, 4 and 4 mg/mL, respectively. The IC50 of anti-inflammatory capability was 1.93mg/mL.