We investigated the structural characteristics and antioxidant activities of two types of neutral polysaccharides and two types of acidic polysaccharides from under different drying methods. Fresh were processed with freeze-vacuum drying (FVD) and hot-air drying (HAD). Polysaccharides from the dried (SRP) were purified using a DEAE-52 cellulose column to obtain two types of neutral SRPs (FSRP-1 and HSRP-1) and two types of acidic SRPs (FSRP-2 and HSRP-2). We found that drying can affect the structural characteristics and antioxidant activities of SRPs. Varied monosaccharide compositions were found in FSRP-1, FSRP-2, HSRP-1 and HSRP-2, and HAD-treated SRP had more glucose and less galactose. The (1 → 6)-α-D-Galp linkage was the primary chain in FSRP-1 and HSRP-1, whereas the (1 → 3)-β-D-Glcp was the backbone structure in FSRP-2 and HSRP-2. Our results thus suggest that hot air drying changed the β-configuration in polysaccharides. FSRP-1, FSRP-2, HSRP-1 and HSRP-2 had positive ferric ion reducing antioxidant power and scavenging activities on ABTS and hydroxyl radicals, whereas HSRP exhibited a stronger antioxidant activity than that of FSRP. Hot-air dried could therefore be recommended as a suitable candidate for use in the preparation of antioxidant polysaccharides as functional foods.