Abstract: Grape seed oil (GSO) is a kind of vegetable oil with lots of nutrients, the content of linoleic acid reaches over 75% of total fatty acids. GSO has special medical and nutritional values in prevention of cardiovascular disease and aging. This article was aimed at optimizing extraction process conditions of grape seed oil assisted by ultrasonic wave through response surface methodology (RSM), and to analyze the influence of different factors on extraction effects. Antioxidative capacity of GSO was determined by DPPH method. The result showed that: (1) The order of influence of extraction factors on extraction content of grape seed oil at temperature＞time＞power＞material liquid ratio. (2) Optimum technological conditions were as follows: the extraction temperature at 54.2℃, extraction time for 37.8 min, ultrasonic power at 456.8 W, and the grape seed oil content was 0.13 g/g and extraction rate was 13.3% under the optimized conditions. (3) The concentration of the grape seed oil were controlled as 1－25 mg, and showed a positive relationship with antioxidant activity, the scavenging rate reached 80.7% at 25 mg. The scavenging rate of DPPH free radical did not increase with the increase of concentration of grape seed oil.

Key words: grape seed oil, ultrasonic wave, response surface methodology (RSM), DPPH free radical method, scavenging rate