The extracting technology and antioxidant activity of bioactive components from clove were studied. The results showed that the optimal parameters of the extrac ting technology were as follows, the concentration of ethanol was 60%，th e extracting temperature was 60℃，the ratio of sample to extracting solution wa s 1〖DK〗∶20 , and the extracting time was 40min. The recovery ratio of bioac t ive compounds from clove was (104804±403)μmol/g in this extracting tec hn ology. The crude extracts obtained from this extracting technology were proved t o have strong antioxidant activity. The reducibility of the crude extracts was w eaker than those of two positive controls (BHT and VC) (P<001 or P<0 001). The FRAP values and the activity of scavenging DPPH radicals of the crude extracts were weaker than those of VC and stronger than those of BHT (P<00 5, P<001 or P<0001). It was found by using the bioassay guided metho d that the bioactive antioxidants of clove were mainly attributed to the ethyl a cetate fraction. The reducibility (OD 700nm) and FRAP values (OD 593nm) of t he sample of the ethyl acetate fraction with the concentration of 100μg/mL we re 0634±0040 and 0433±0005, respectively. The percentage of scavenging DPPH radicals of the same sample was (85294±0499)%. The result of correlat io n analysis showed that the strong antioxidant activity mainly resulted from the high contents of the total phenols and total flavonoids.