An efficient extraction of anthocyanin from purple corn (Zea mays L.) was investigated in this paper. Tristimulus colourimetry was used to evaluate the process quantitatively and qualitatively. Purple corn anthocyanin was extracted with 1 n HCl-95% ethanol (15:85, v ⁄ v) at different extraction temperatures (30-70°C), times (60-120 min) and solid-liquid ratio (1:20-1:40). The combined effects of extraction conditions on anthocyanin yield and colour attributes were studied using a three-level three-factor Box-Behnken design. The results showed that the highest yield of anthocyanin from purple corn (6.02 mg g )1 ) were obtained at 70°C, extraction time 73 min, and solid-liquid ratio 1:25. Three kinds of non-acylated anthocyanins were detected and characterised as cyanidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside by HPLC-MS.

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