Abstract: To develop and utilize the polysaccharide resources from Euscaphis konishii Hayata, the extraction technology and anti-inflammatory effect of polysaccharides from E. konishii pericarp were studied. The extraction process was optimized by single-factor experiments and response surface methodology. Results showed that under the conditions of liquid to material ratio of 30:1(mL: g), ultrasonic power of 400 W, extraction at 60℃ for 100 min, the polysaccharide yield could reach up to 29.15%. The crude polysaccharides were separated and purified by DEAE-52 cellulose column chromatography to get a main E. konishii pericarp polysaccharide(PEP). The monosaccharide compositions of PEP were analyzed by HPLC with pre-column derivatization. The results showed that PEP contained ten monosaccharides including mannose 5.65%, glucose 37.06%, galactose 19.51%, fucose 2.24%, xylose 26.10%, ribose 1.33%, gluconose 0.89%, rhamnose 2.33%, galactose aldose 0.68% and arabinose 4.20%. PEP with the mass concentrations of 1-10 g/L inhibited the LPS-induced secretion of inflammatory factors in RAW264.7 macrophages, but had no significant effect on the cell viability, which suggested that PEP possessed anti-inflammatory capacity, and had a good prospect for development and utilization.