Abstract: To efficiently extract high-purity carambola polyphenols, this study used mature sweet carambolas as raw material and optimized the process of extracting total polyphenols with organic solvents using response surface methodology. The ion precipitation method and macroporous resin were used to purify the carambola polyphenolic substances, and liquid chromatograph-high resolution mass spectrometer (LC-HRMS) was employed to analyze the main phenolic substances in the purified carambola extracts. Vitamin C was used as a control and the antioxidant capacity was determined by measuring the scavenging ability of DPPH·, ABTS⁺·, and hydroxyl radical (·OH). The results demonstrated that the optimal extraction conditions were an extraction temperature of 52 ℃, an extraction time of 1 h, and a liquid-to-solid ratio of 3:1 (mL/g), resulting in a total polyphenol extraction amount of 436.97±1.31 mg GAE/100 g FW. The optimal purification conditions were a mass ratio of carambola polyphenols to zinc ion precipitant of 1:5, with a pH of 6.5. The purity of the polyphenols after purification was 86.09%±0.08% and five phenolic substances were detected, with the highest content being rutin. The purified carambola polyphenol extracts showed higher scavenging abilities for DPPH·, ABTS⁺·, and ·OH than the unpurified samples. This study improved the extraction process for carambola polyphenols, resulting in a higher purity of carambola polyphenols. The antioxidant capacity of the polyphenols after purification was significantly improved compared to that before purification, providing theoretical support and reference for the refined processing of carambola polyphenols and their application in the field of functional foods.