Abstract:Anthocyanins from Zi juan tea were exteacted by using acid-containing methanol as solvent and par－ titioned with ether and chloroform. The extract of anthocyanins was purified by Amberlite XAD -7HP chro－ matography. The antibacterial effects of anthocyanins extraction for Staphylococcus aureus， Escherichia coli and Saccharomyces cerevisiae were also tested. The results were that the concentration of anthocyanins in Zi juan Tea extract reaches 10 %-20 % of Staphylococcus aureus antibacterial ability was stronger， followed by Es－ cherichia coli， but Saccharomyces cerevisiae has no effect. This study will provide scientific basis for developing and utilizating of Zi juan tea and contribute the depth of processing of food materials and functional application.