Abstract: The microwave-assisted extraction of polysaccharide from garlic was studied in this paper. Moreover， we also investigated the antioxidant feature of the extracted garlic polysaccharide. The optimum extraction conditions were that 300 W of microwave power， 8 min of extraction time and the rate between material and solvent was 1∶7（g·mL-1）. Although the garlic polysaccharide showed certain scavenging effect on the DPPH and hydroxyl radical， but it was not as good as vitamin C. However， the garlic polysaccharide was more effective than vitamin C in protecting the camellia seed oil from being oxidized.

Key words: microwave-assisted extraction, garlic polysaccharide, antioxidant activity