本文以酿酒葡萄皮渣为研究对象，通过单因素试验以及正交试验研究了超声波辅助提取对葡萄皮渣多酚得率的影响，并对工艺条件进行优化，确定了提取葡萄皮渣多酚的最佳工艺参数为：超声时间30 min，温度60 ℃，料液比1:20（g/mL），超声功率200 W，在该条件下葡萄皮渣多酚得率为6.72 mg/g。并研究了葡萄皮渣多酚粗提物对羟基自由基的清除能力，结果表明：在实验浓度范围内，当添加的葡萄皮渣多酚的质量浓度为0.79 mg/mL时，对羟自由基的清除率可达78.64%。

The influence of yield rate from ultrasonic extraction of grape skin residue polyphenols from wine was studied by single factor experiment and the orthogonal experiment in this paper. The optimum technological parameters were determined as follows: ultrasonic time 30min, temperature 60 ℃, ratio of material to liquid 1:20 (g/mL) and ultrasonic power 200 W. Under these conditions, grape polyphenols yield rate was 6.72 mg/g. Crude grape polyphenols were extracted to investigate hydroxyl free radical scavenging capacities by Fenton, and evaluate their antioxidant activities. When the mass concentration of grape polyphenols was 0.79 mg/mL, the ratio of hydroxyl free radical scavenging can reach 78.64%.