Abstract: Anthocyanins are responsible for the red, purple, and blue colors of many fruits. They are water-solubility. Blood orange is the only breed of orange which contain anthocyanins. The quantitative methods, isolation and identification methods of anthocyanins from blood orange were reviewed in this article. The article provided a scientific basis for researching and developing blood orange anthocyanins as effective ingredients, exploiting and utilizing blood orange resource for further.

Key words: blood orange, anthocyanin, anthocyanidin