Abstract: Study on the extraction technology and antioxidant activity of polysaccharides from Sarcandra glabra. Single factor test and orthogonal test design methods L9(34) were applied to analyze the influencing factors such as extraction temperature, extraction time, material-water ratio and extraction times on the extraction of the polysaccharides. The salicylic acid method was used to inspect the ability to antioxidant activity of polysaccharides from Sarcandra glabra. Results showed that temperature was an important factor for the extraction rate of the polysaccharides. The optimum extraction conditions were as follows: extraction temperature 95℃, material-water ratio 1:20, extraction time 4 h and extraction times 3. The experiment of antioxidant activity shows that Sarcandra glabra polysaccharides has good antioxidant activity.

Key words: Sarcandra glabra, polysaccharides, antioxidant activity