Abstract: The anthocyanins in Cinnamoumum burmanii fruits were extracted and purified by semi-preparative HPLC and meanwhile, their biological activity in vitro was evaluated. The results showed that the IC50 of the anthocyanins for inhibiting DPPH radicals, superoxide anion radicals, hydroxyl radicals and lipid peroxidation were 5.46, 7.60, 78.25 μg/mLand 173.74 μg/mL, respectively. Their total antioxidant activity was significant higher than that of vitamin C. Moreover, their ferrous ion chelating power was similar to that of EDTA. These results suggest that the anthocyanins have strong radical scavenging and antioxidant activities in vitro.

Key words: C. burmanii, anthocyanins, radical scavenging, antioxidant activity, in vitro