The work aims to investigate the effect of sugaring process on the free radical scavenging activity of rose extract, in order to provide a theoretical guidance for the application and development of sugaring technology in the pro-cedures of processing and storage of rose. Folin-Ciocalteu colorimetry and aluminum trichloride colorimetry were used to determine the total phenols and total flavonoids contents in rose extract, respectively. With the sugaring by glucose and sucrose, ABTS and DPPH free radicals were used as the test objects to analyze the effects of sugaring process on the change in the free radical scavenging ability of rose extract. HPLC-MS was further used for the primary analysis on the change in the types and contents of anthocyanins in rose extract before and after sugaring process. The results showed that the rose extract had high contents of total phenols ((379±1.8)mg/g) and total flavonoids ((153±7.2)mg/g). The sugaring process could remarkably enhance the free radical scavenging activity of rose extract. Through the analysis of HPLC-MS, the sugaring process had significant impacts on the types and contents of anthocyanins in rose extract. Sugaring process will influence the free radical scavenging ability of rose extract by changing the types and contents of anthocyanins in rose extract.