Abstract: In order to provide theory base for further development of honeybee comb polysaccharide ( HCP) , the process of deproteinization from HCP was optimized, and the antioxidant activity on edible fats was investigated. The efficiency of deproteinization with different methods such as Sevage, enzyme, and enzyme-Sevage method was evaluated in terms of the ratio of protein removal from HCP and polysaccharide loss, and the optimal conditions were determined by single factor experiment and orthogonal analysis.The result showed that enzyme-Sevage method with higher efficiency of deproteinization was better than others.The optimal conditions of deproteinization were: enzyme usage of 2%, temperature of 60 ℃, time of 3 h, after 2 times of Sevage deproteinization, the ratio of deproteinization and polysaccharide loss were 90.60% and 20.36%, respectively. Using peroxide value ( POV) as evaluation index, the antioxidant effects of HCP on edible oils and fats were evaluated by Schaal oven method.The results showed that the antioxidant effect of HCP on rapeseed oil and soybean oil was not obvious, but showed better effect on lard oil.As the addition of HCP reached to 0.08%, the POV value decreased by 17.14 meg/g compared with the blank group.