Abstract: Factors influencing purification of anthocyanin from purple pepper leaf and bioactivities of the refined products were studied. It was shown that the influence of factors regarding adsorption of purple pepper leaf anthocyanin by HPD100 macroporous resin decreased as A (pH)>C (the ratio of solid to liquid)>B (temperature)>D (speed). The optimal combination for adsorption of purple pepper leaf anthocyanin by HPD100 macroporous resin was A4B3C2D4， and the concentration of ethanol solution for desorption of the above resin was 40%. The ability of scavenging hydroxyl free radical (·OH) by refined leaf anthocyanin from purple pepper was stronger than that of Vc， while abilities of scavenging superoxide anion (O-2·) and DPPH free radicals were weaker. The refined leaf anthocyanin of purple pepper showed no inhibitory effect on fungi (Rhizopus， Aspergillus niger)， but exhibited inhibitory effect on bacteria (Escherichia coli， Staphylococcus aureus and Bacillus licheniformis) with concentration effect.

Key words: macroporous resin, purple pepper, antioxidation, bioactivities