Abstract: The proanthocyanidins from hops were separated and purified, and seven proanthocyanidins with different degree of polymerization were obtained by classification of average degree of polymerization. The anti-oxidative capabilities of these polymers were measured in water phase and oil phase. Comparing with (+) - catechin and Vitamin C (VC) , the proanthocyanidins of DP 1.5⁴.0 showed better reducing capacity , and proanthocyanidins of DP 5.55 had the weakest reducing capacity. Meanwhile, proanthocyanidins of any DP from hops could inhibit the peroxidation of lipid, and proanthocyanidins of DP 2.97 and 3.5 had better inhibition effects at higher concentration. Moreover, it had found that the proanthoocyanidins of lower mDP had better anti-oxidative capability in the Linoleic acid system.