Preparation technology and method for natural food anti-oxidant containing bamboo vinegar liquid

The invention provides a preparation technology and method for a natural food anti-oxidant containing bamboo vinegar liquid, comprising the following steps: collecting various uncontaminated bamboo processing residues, putting the bamboo processing residues into a carbonization furnace for self-ignited continuous carbonization after crushing, and carrying out two-stage condensation so as to obtain refined bamboo vinegar liquid; carrying out two-stage distillation on the refined bamboo vinegar liquid with a temperature being 50 to 110 DEG C and degree of vacuum being over 0.09 Mpa so as to obtain a bamboo vinegar liquid product suitable for preparing a food anti-oxidant, wherein the product is a distillate which has a pure color, is almost colorless, and produces no smell of smoke; and compounding the product with tea polyphenol and quercetin so as to obtain the natural food anti-oxidant containing bamboo vinegar liquid. The obtained anti-oxidant has greatly enhanced inoxidizability and shows good performance in eliminating DPPH radicals, superoxide anion radicals and hydroxyl radicals.