Abstract: High-speed countercurrent chromatography (HSCCC) and preparative high performance liquid chromatography were used to separate polyphenols from kiwifruits (KPT). A total of 8 compounds were obtained and 7 of them were identified by spectroscopically: neochlorogenic acid (compound 1), caffeic acid-3-O-glucoside (compound 2), 2-O-caffeoylthreonic acid (compound 3), epicatechin (compound 5), procyanidin C1 (compound 6), malaxinic acid (compound 7), and quercitrin (compound 8). Compound 4 may be presumed to be a B-type proanthocyanidin dimer. Compounds 2, 5, 6 and 7 had effective scavenging effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cations in the decreasing order: proanthocyanidin C1 > epicatechin > caffeic acid-3-O-glucoside > malaxinic acid.

Key words: kiwifruit, polyphenols, isolation and identification, antioxidant activity