Abstract: Polysaccharidesin loaches were extracted by an ultrasound-assisted enzymatic method to determine the antioxidant activityusing an in vitro biochemical assay. The results showed that the polysaccharides had strong scavenging capacities toward hydroxyl radicals, superoxide anions, and hydrogen peroxide.Theremoval rate of the extract onhydroxyl radicals reached as high as 73.38%, while 88.22% on hydrogen peroxide and 57.99% onsuperoxide anions.Atotal antioxidant capacity of 8.42 units·mL^-1 of the loach polysaccharides was considered high and desirable.