Okra is rich in viscous polysaccharide. This paper intended to study the effects of different drying methods on the structure and antioxidant properties of okra polysaccharide. After the okra raw material dried by hot air， natural drying and vacuum freeze-drying， the water-soluble polysaccharide was prepared by water extraction and alcohol precipitation method. Then， the basic physicochemical properties， monosaccharide composition， infrared spectrum， viscosity and antioxidant properties of okra were compared and analyzed. The results showed that the three polysaccharides were mainly composed of type I rhamnogalacturonan (RG-I) pectin， but with different linearity. Infrared spectra of the three polysaccharides were similar， while the solid morphology and molecular weight distribution were different to some extent. By measuring the apparent viscosity， it was found that the three polysaccharides had weak gel properties at a certain mass fraction， among which the polysaccharide viscosity was the highest in okra dried by hot air. In addition， the three polysaccharides all had certain ability of scavenging DPPH free radical， hydroxyl free radical and chelating metal ion， among which the antioxidant ability of okra polysaccharide was the strongest after natural drying treatment in vitro. In conclusion， the polysaccharides obtained from okra through the above three drying methods have their own characteristics， and the final drying method of okra can be determined according to the purpose of the final polysaccharide.