Abstract: Rosa rugosa was used to produce rose syrup.On the basis of single factor experiment,using materialliquid ratio,extraction time and extraction times as experimental factor,the optimum process parameters were determined by L_9(3~4) orthogonal experiment.Scavenging effects of 2,2'-Azino-bis-( 3-ethylbenzothiazoline-6-sulfonic acid) diammonium( ABTS) radicals of rose syrup was investigated to study its anti- oxidation activity in vitro,and filter- paper method was used to study the bacteriostatic activity. The results showed that the optimum process parameters of rose syrup was determined as follows: material- liquid ratio 1 ∶ 40,extraction time 2 h,extraction times 4,white granulated sugar 45%,citric acid 0.15%. Under this condition,the rose syrup tasted moderate sour and sweet with rose aroma and fresh palate,the DE was 14.94%,moisture was 54.27%,relative sweetness was 4,viscosity was 500 m Pa·s,p H was 3.43,flavonoids content was 1.95 g / L and density was1.15 g / m L. It also had stronger antioxidant in vitro and bacteriostatic activity: the half inhibitory concentration( IC_(50))on ABTS~+· was 186.1 μL/L,and the rose syrup had good antibacterial activity on Staphylococcus aureus and Escherichia coli,the diameters of antibacterial circle were( 1.37 ± 0.09) cm and( 1.67 ± 0.14) cm.