Abstract: The extraction of anthocyanin in gomphrena globosa by microorganism was studied. The effects of microorganism, temperature, pH value, ratio of solid to liquid and treatment time on the extract of anthocyanin in gomphrena globosa wasinvestigated, and the result was estimated by color value measured by extinction photometry method. The stability of anthocyanin was also studied in the term of sunlight, acidity, oxidant, reducer, temperature, sugar or metal iron, respectively. The results showed that, the premium absorbed wavelength is 530 nm; the extraction of anthocyanin was more influenced by Aspergillus niger than Trichoderma viride and Trichoderma koningi Oud; the stability of anthocyanin was researched in the term of sunlight, oxidant, high temperature, Fe2+, Fe3+ or Al3+, whereas it is improved in the acid environment or reducer existing; it is hardly affected of the stability of anthocyanin by sugar, Zn2+ or Ca2+.

Key words: gomphrena globosa, anthocyanin, microorganism, Aspergillus niger, stability