［Objective］ This study investigated the extraction technology and antioxidant activity of polyphenols using collybia albuminosa as raw material.［Methods］ Two methods,ultrasonic -assisted ionic liquid extraction (Q method ) and cellulolytic enzymatic extraction (S method ),were employed to extract the polyphenols from collybia albuminosa.Using polyphenol extraction yield as the evaluation index,single factor test and response surface optimization method were applied to determine the optimal extraction conditions.The antioxidant activity of the extracted polyphenols was also analyzed.［Results］］ The optimal extraction process for the Q method involved a solid -liquid ratio 1∶17 (g/mL ),ionic liquid volume 2.5 mL,ultrasonic time of 13 min,and an ethanol volume fraction of 66%,achieving a polyphenol extraction rate of (19.93±0.12) mg/g.For the S method,the optimal conditions included a solid -liquid ratio of 1∶26 (g/mL ),cellulase dosage of 15 mg/g,water bath enzymatic hydrolysis time of 42 min,and ultrasonic time 18 min,with a polyphenol extraction rate of (11.42±0.16) mg/g.Therefore,the extraction rate of Q method was 1.74 times that of S method,the ratio of solid to liquid was 1.53 times that of S method,the ultrasonic time was 0.72 times that of S method.The antioxidant results showed that under different mass concentrations,the DPPH·and·OH clearance rates of polyphenols and VC were in the following order:VC＞polyphenols extracted by Q method ＞polyphenols extracted by Q method,when the mass concentration was 5.0 mg/mL,the clearance rates of DPPH·and·OH extracted by Q method reached the maximum,which were 87.27% and 77.21%,respectively,indicating that the polyphenols of collybia albuminosa had good antioxidant properties.［Conclusion］ The Q method is a time -efficient and material -saving approach for extracting polyphenols from collybia albuminosa,offering significant application potential.The polyphenols from collybia albuminosa exhibit excellent antioxidant activity,suggesting their value in food and health applications.