Plackett-Burman and response surface experimental design methods were used to optimize the extraction process of black garlic polysaccharides. The optimized extraction process parameters were as follows： extraction times was 2 times， solid-liquid ratio was 30 times， extraction time was 2 h， ethanol multiple was 3 times， extraction temperature was 70 ℃， ultrasonic power was 300 W， alcohol precipitation time was 16 h， ultrasonic time of 10 min. Under these conditions， the extraction rate of black garlic polysaccharides can reach 3.65%. The results of in vitro antioxidant experiments showed that black garlic polysaccharides have a strong ability to scavenge free radicals （hydroxyl radicals， DPPH radicals， ABTS radicals） as well as good reducing power and total antioxidant capacity. A zebrafish oxidative stress model was established using metronidazole. The results showed that black garlic polysaccharides can exert significant anti-oxidant effects through scavenging free radicals （P < 0.1）. The zebrafish inflammation model was established using lipopolysaccharide （LPS）. The results showed that black garlic polysaccharides can significantly inhibit the formation of reactive oxygen species（ROS） caused by inflammation （P < 0.1）. By establishing a copper sulfate-induced zebrafish inflammation model， it was found that the number of migrating neutrophils to the lateral line under the intervention of black garlic polysaccharides was significantly reduced（P < 0.1）. Anti-inflammatory experiments have shown that black garlic has good anti-inflammatory ability and can reduce inflammation by inhibiting the release of ROS signaling.