Objective: To study the optimum ethanol extraction process and antioxidant activities in vitro of Scutellaria barbata D.Don. Method: The optimum ethanol extraction process was established with the orthogonal design. The extraction rate of extractum

total flavonoids and scutellarin from crude material were chosen as the assessment guideline. Antioxidant activities in vitro of the extract were evaluated by FRAP assay and DPPH assay compared with Trolox. Result: The optimum ethanol extraction process conditions were as follows: 10 fold of 75% ethanol was added

to be extracted 3 times by reflux and 1 h per time. The extract of S. barbata exerted antioxidant role with dose-dependent relation in the two systems through oxidation-reduction reaction and inhibition of free radical. Conclusion: Validation studies proved that the ethanol extraction process had good reproducibility and feasibility. The ethanol extract of S. barbata exhibited a strong antioxidant activity in vitro

which is worthy of further studies.