Abstract: The decolorization condition of polysaccharide from Suaeda salsa was optimized using activated carbon. On the basis of single-factor tests,the activated carbon dosage,decolorization temperature,decolorization time and pH of polysaccharide decoloration process were selected as the influencing factors. The decolorization rate of polysaccharide was the response value. The response method of polysaccharide decolorization method was analyzed and according to Box-Behnken center combination design principle. The optimal decolorization conditions of polysaccharide were as follows:the amount of activated carbon was 3.3%,decolorization temperature was 53 ℃,decolorization time was 43 min,pH of 5.4,decolorization rate was 65.38%,RSD was 1.74%. This optimization process was simple and stable with good feasibility.