Abstract-The contents of the total anthocyanin and color were detected in the purple corn at different process. The anthocyanin content at concentrating and spry drying process was decreased by 10.93%, 21.46% respectively compared to the extraction. The redness (a*) decreased significantly during the preparation process. Furthermore, the components of acylated group will decrease, whereas the unacylated group will increase during the extraction and preparation process.