Abstract: The antioxidant capacities of seven different extractions of red raspberry,which were extracted with distilled water,25% ethanol,50% ethanol,75% ethanol,100% ethanol,ethyl acetate and n- butyl alcohol,respectively,were compared using antioxidant determining methods in vitro. Results showed that the highest contents of total phenols,flavonoids,proanthocyanidins and anthocyanins were determined in 50% ethanol extracts,which were respectively up to 257.19,10.48,406.45 mg /100 g and 22.47 mg /100 g.The total reducing capacities of 50% ethanol extracts approached to Vc's.Except for 50% and 75% ethanol extracts,the others held weaker capacity of scavenging DPPH·than that of Vc's and none held stronger capacity of scavenging OH·than that of Vc's.The analysis pointed that in extractions from red raspberry,there were relatively significant correlations between the total phenols and the capacities of scavenging DPPH·and the total reducing capacities,respectively.Conclusively,50% ~75% ethanol- aqueous solvent of red raspberry extracts held stronger antioxidant activity.