Abstract:The fermentation broth of endophytic fungus Chaetomium globosum BJEF13 isolated from Illicium verum was extracted by the ethyl acetate and butyl alcohol successively. The antioxidant and radical scavenging activities of original broth（BR），ethyl acetate extract（EE），n-butyl alcohol extract（BE）and water extract （WE）were investigated，employing various methods established in vitro systems，such as the total antioxidant capacity measured by phosphombdenum method，scavenging activities towards 1，1-diphenyl-2-picryhydrazyl （DPPH）radical，superoxide anion radical and hydroxyl radical. The amounts of total phenolics and total flavonoids in the extracts and fractions were also determined by spectrophotometric methods. The results showed that all the extracts and fractions exhibited antioxidant and radical scavenging activities at different magnitudes of potency，which showed a dose -response relationship. The decreasing order of antioxidant and radical scavenging activities among the extracts assayed through all the four methods were found to be EE > BE > BR > WE. EE showed the strongest antioxidant activity. IC50values of DPPH radical scavenging activity，superoxide anionradicalscavengingactivityandhydroxylradicalscavengingactivityfor EEwere38，73μg/mLand50μg/mL，respectively. The amounts of total flavonoids in BR，EE，BE and WE were 5.65 %，30.21 %，11.59 % and 1.54 %，respectively. And the amounts of total phenolics were 20.43 %，55.01 %，60.82 % and 10.71 %，respectively. The results showed the extent of antioxidant and radical scavenging activities are in accordance with the amounts of phenolics and flavonoids present in extracts and fractions.