Objective To explore the extraction process and structural characterization of polysaccharides from Xiaobai apricots.Methods Xinjiang Xiaobai apricots are used as raw materials. The extraction process of Xiaobai apricot polysaccharides is optimized using response surface methodology (RSM). The structural properties of the polysaccharides are characterized by high-performance liquid chromatography (HPLC), Fourier transform infrared spectroscopy (FT-IR), differential refractometry, and scanning electron microscopy (SEM). The antioxidant activity is evaluated by measuring the scavenging abilities of DPPH radicals, ABTS⁺ radicals, and hydroxyl radicals.Results The optimal extraction conditions are determined as a solid-to-liquid ratio of 1∶40 (g/mL), extraction time of 6 h, and extraction temperature of 80 ℃, under which the polysaccharide yield is 7.75%. The polysaccharides are mainly composed of L-rhamnose (8.27%), D-galacturonic acid (41.81%), D-glucose (27.47%), D-galactose (9.25%), and L-arabinose (6.47%). The high content of D-galacturonic acid indicates that the Xiaobai apricot polysaccharides are mainly pectic polysaccharides. At a concentration of 0.6 mg/mL, the scavenging rates for ABTS⁺, DPPH, and hydroxyl radicals are 73.00%, 64.10%, and 40.50%, respectively, showing strong antioxidant activity against ABTS⁺ radicals in vitro.Conclusion The Xiaobai apricot polysaccharides are composed of rhamnose, galacturonic acid, glucose, galactose, and arabinose, and possess a citrus pectin-like structure.