Abstract: Polysaccharide from sweet potato vine was decolored by active carbon and the orthogonal test was used with three variables:time, temperature and amount of active carbon. The rate of decolorization and polysaccharide content were chosen as the decolorization criteria. The protein was removed using trichloroacetic acid method and Sevage method. This research emphasized on its effect on the loss rate of removed protein and polysaccharide by changing solution's concentration and volume ratio. The results showed that the decolorization's maximum value was 21. 98% and retention rate of polysaccharide was 94. 09% with the temperature of 40℃, 40min and 1. 0% amount of active carbon. As the ratio of sweet potato vine polysaccharide solution to 5% TCA solution was 1∶ 2, the effect of removing protein was better. As the ratio of sevage (chloroform∶ n-butanol=4∶ 1) solution to sweet potato vines polysaccharide solution was 1∶ 1, the effect of removing protein was better.