Abstract: Used 5% citric acid and 95% (1%HCl) ethanol as extractant for sweet potato anthocyanins extraction, and adoptted different material extractant ratio, the sweet potato anthocyanins relative content were determined adopting spectrophotometer colorimetry. The result showed the difference was exist, but not significant. Used 5% citric acid as extractant, and the material extractant ratio 1/25, 8 purple sweet potato anthocyanins relative content were determined. The result showed that the difference was very significance in different varieties. The anthocyanins relative content in YUZI 1 was the highest.