Abstract: The aim of this paper was to optimize the yield parameters for the ultrasonic- assisted extraction of anthocyanins from purple wheat bran using the single factor experiments and the orthogonal experiment,and the antioxidant activities of anthocyanins extracted from purple wheat bran were detected by DPPH free radical scavenging assay,ABTS+·assay,and FRAP assay in vitro.The results implied that the best process parameters of ultrasonic assisted extraction of black wheat bran anthocyanins were 60% ethanol,solid- liquid ratio was1∶ 10( g / m L),extraction time 10 min,extraction temperature 60 ℃,ultrasonic power 160 W,and the yield was( 1.82 ± 0.23) mg /g. Moreover,the results of antioxidant experiments showed that the anthocyanins from purple wheat bran purple had strong scavenging capabilities for DPPH free radical and ABTS free radical as well as ferric reducing power,and the antioxidants activities were in a linear concentration dependent manner with corresponding correlation coefficients( R2) of 0.9938,0.9737 and 0.9985,respectively,with the IC50 values of 7.81,12.20,5.18 mg / L,respectively. All the results will provide theoretical basis for the functional food development based on the anthocyanins from purple wheat bran.