Glycoprotein is a binding protein formed by covalent bond between oligosaccharide chain and protein. Glycoproteins from a variety of natural plant and animal sources have been used， however， glycoproteins in germinated brown rice are underutilized due to their unknown structure and function. DEAE-Cellucose 52 and Sepadex G-200 were further purified and different glycoprotein peaks were collected from germinated brown rice， which was used as raw material for ultrasonic assisted extraction. The results showed that the three glycoprotein peaks， named as WEG， SEG-1 and SEG-2， had typical glycoprotein structure， and had significant scavenging ability against DPPH， hydroxyl radical and superoxide anion radical， and had certain reducing ability， but weaker than ascorbic acid.