The purple cabbage as raw material, the anthocyanin was extracted by ethanol water extraction method. The appropriate range of process parameters of the extraction of anthocyanin from purple cabbage was determined through single factor test, and then the best extraction process was determined by orthogonal test. The results showed that the optimum conditions of anthocyanins extraction from purple cabbage was pH=1, ex-traction temperature 50℃, material liquid ratio 1:40 (g/mL), extraction time 2.5 h, ethanol concentration 60%. Under these conditions, the anthocyanin content could be up to 4.530 mg/g. The DPPH·scavenging ac-tivity was also studied to research the scavenging ability of anthocyanins in purple cabbage. The results showed that the higher the content of anthocyanin in the extract, the bigger the scavenging effect of DPPH·.%以紫包菜为原料,采用乙醇水浴浸提法提取花色苷,通过单因素试验确定从紫包菜中提取花色苷的工艺参数的适宜范围,并进一步通过正交试验确定最佳提取工艺.紫包菜中花色苷的最佳工艺条件为:pH 1,提取温度50℃,料液比1:40(g/mL),提取时间2.5 h,乙醇浓度60%.在这种提取条件下,花色苷得率可达到4.530 mg/g.对提取的花色苷进行DPPH·清除活性研究,结果表明,提取液花色苷含量越高,DPPH·的清除作用越大.
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