Pingyin rose was approved as a new resource food in 2010， which is a unique rose resource food in Shandong province of China. Anthocyanins were extracted and preliminarily identified from Pingyin rose. RAW264.7 macrophages were induced by lipopolysaccharide (LPS)， advanced glycation end products (AGEs) and 4-hydroxynonenal (4-HNE) to construct inflammatory model. The effects of anthocyanins on the production of reactive oxygen species (ROS) and nitric oxide(NO) and the expression of some inflammatory factors in RAW264.7 cells were studied. Results showed that rose anthocyanins mainly contained two aglycones， namely cyanidin and peonidin. A total of six anthocyanins were identified， including three cyanidin-dihexoses， two peonidin dihexoses and peonidin-rutinose-hexose. Anthocyanins could significantly inhibit the production of ROS and NO and the expression of IL-1β， IL-6， TNF-α， iNOS in RAW264.7 cells， showing a good inhibitory effect on inflammation.