Abstract: In this study, the polyphenols from Lonicera Caerulea L was obtained through the extraction, purification and vacuum freeze drying, and the effect of p H, light, temperature, H2O2, Na2SO3, sodium benzoate and glucose, sucrose, D fructose on the stability of polyphenols were investigated.Through determining the total antioxidant capacity ( T-AOC) , the antioxidant activity of polyphenols from Lonicera Caerulea L. in different conditions was analyzed. The results showed that the polyphenols from Lonicera Caerulea L. had better preservation when the p H was 2 and 3, at low temperature and in dark, the resistance to reduction of polyphenols was stronger than ability of resistance to oxidation, sodium benzoate had no obvious impact on the stability of polyphenols from Lonicera Caerulea L. ( p > 0.05) , carbohydrate increased the stability of polyphenols. In addition, through determination of the total antioxidant capacity, it was found that the total antioxidant capacity of polyphenols was obviously higher than that of other subjects p H range when the p H was 2 and 3 ( p < 0.05) , the temperature and light had obvious impact on the antioxidant activity of polyphenols from Lonicera Caerulea L. ( p < 0.05) , H2O2 reduced the antioxidant activity of polyphenols, the carbohydrate at different concentrations had obvious effects on the antioxidant activity of polyphenols ( p < 0.05) .