Abstract: Taken total anthocyanin content and DPPH radical scavenging ratio as indexes,the extraction process of the anthocyanins in Lycium ruthenicum Murr.'s fruit( LRMF) had been optimized. By univariate experiment and L9( 34) orthogonal test,the selected condition was determined as follows: static extraction( extraction mode),1%formic acid( extraction solvent),75 ℃( extraction temperature),1 ∶ 30 g / m L( solid- liquid ratio),1 h( extraction time) and 3 times( extraction frequency). Verification experiment demonstrated that the total anthocyanins content and DPPH radical scavenging ratio of the optimal process was( 450.55 ± 5.91) mg /100 g DW and 72.53% ± 0.60%,respectively,increased by 17.22% and 21.96% in contrast to basic process.