The contents of total flavonoids in leaves from four season raspberry were determined by spectrophotometric methods in terms of rutin equivalent. In addition, antioxidant activities of different addition amount extracts of leaves from four season raspberry in linoleic acid system and ability to remove free radical of DPPH were measured. The results indicated that the leaves from four season raspberry had plentiful flavonoids and the total flavonoids contents of the oven-dried leaves could reach 641.7mg/100g.. The extracts of leaves from four season raspberry exhibited strong antioxidative activities on oleic acid, The antioxidative activities decreased in the order of 0.02% queercetin >0.2%PG>0.02%BHT>0.1%crude flavonoid>0.02%crude flavonoid>CK . Flavonoids in four seasons raspberry showed stronger the capacities of scavenging the free radical of DPPH ,increasing with the quantities and the order was PG> crude flavonoid> queercetin> BHT
