Abstract: Extraction and purification of anthocyanin from “ Tianxianhong ” blood-flesh peach and its stability were studied in this paper. The results showed that the optimum yield of anthocyanin could be obtained by methanol/water/hydrochloric acid solution (60∶40∶0.6, v/v/v) for 120 min with a sample/solvent ratio 1∶30 (g∶m L) , while the temperature had little effect on its extraction. Then, the extraction was loaded onto an S-8 macroporous resin and eluted with 20%, 40%, 60%, 100% ethanol-water solution successively, and the optimum elution reagent was 100% ethanol. High temperature and alkaline conditions had a significant effect on the blood-flesh peach anthocyanin. In the acid condition, the anthocyanin was capable of keeping its heat resistance. The blood-flesh peach anthocyanin was sensitive to the light, while it was stable under darkness. Metallic ions such as Zn2+, Ca2+, Na+, Mg2+, Al3+and K+had little protection on the blood peach anthocyanin. Fe3 +could not only significantly strengthen the color but enhance the stability of the blood-flesh peach anthocyanin.