Adsorption and desorption of anthocyanin from Rubia sylvatica Nakai fruit by six macroporous resins, the optimal extraction conditions of anthocyanin, and the stability of purified extract were studied. The purification results showed that, LX-8 resin was the best resin, the adsorption equilibrium time was 3 h. The optimal extraction conditions were as follows: Sample loading solution and desorption solution pH value 2.0, desorption ethanol volume fraction 70%, adsorption velocity and desorption velocity 0.5 mL/min, dosage of desorption agent 60 mL. After purification, the color value and the purity of the anthocyanin extract were 77.53 and 37.99 %, respectively. The stability study results showed that，anthocyanin from R.sylvatica fruit were stable in acidic, low temperature and dark environment, the addition of Al3+ , Mg2+ , Na+ and K+ had no adverse effect on its stability, Ca2+ , Fe2+ and reductant-oxidant have destructive effect on the anthocyanin, preservative had no effect on its stability. The stability of anthocyanin was affected by the addition of sugar and acid agents under heating conditions.