The antioxidant components were extracted from Xianju wheat paste with a high-speed homogenization method to mine the functional properties of Xianju wheat paste as a traditional condiment. The conditions for extraction were optimized. The antioxidant capacities of Xianju wheat paste from different workshops and with storage times were evaluated. The results showed that the optimal parameters for extraction were material-to-liquid ratio of 1∶35（g/mL），ethanol concentration of 60%（volume fraction），extraction time of 6 min，and rotational speed of 8 800 r/min. The antioxidant capacity of Xianju wheat paste extracts from different workshops，expressed as the equivalent of Vc per gram of wheat paste，was 3.47-7.30 mg/g for DPPH radical scavenging ability，55.32-70.75 mg/g for OH radical scavenging ability，and 24.32-42.85 mg/g for ABTS radical scavenging ability，with FRAP value of 5.8-11.3 μmol/（L·g）. It is indicated that Xianju wheat paste has strong antioxidant capacity and holds great potential for translating into a functional condiment and releasing the profound potential of immense value.