Abstract: Based on one-factor-at-a-time experiments, response surface methodology was employed to optimize the ultrasound-assisted extraction of pectic polysaccharide from okra flowers. The optimal conditions were determined as follows: extraction temperature, 55 ℃; extraction time, 30 min; ultrasonic power, 85.5 W; and raw material-to-water ratio, 1:40 (g/mL). Under these conditions, the experimental yield of pectic polysaccharide was 12.62%, which was well matched with the value predicted by the developed model. Furthermore, the pectic polysaccharide from okra flowers exhibited significant antioxidant activities in vitro and could be developed as a potential natural antioxidant ingredient in the food industry.