Abstract: The anthocyanins in Lycium ruthenicum Murr.had important significance to human health.The purpose of this experiment is to explore the difference between the content of anthocyanins in wild and cultivated Lycium ruthenicum Murr.Through single factor and Box-Behnken experimental design to determine anthocyanins ultrasonic assisted reflux extraction experiment’s optimum parameters,the extraction time is 25.62 min,the extraction temperature is 48.67 ℃,the ethanol concentration is 84.35%,solid-liquid ratio is 1∶20 g/mL.Through this method,the average content of anthocyanins extracted from wild Lycium ruthenicum Murr.is 6.141 g/mL,and the average content of anthocyanins extracted from cultivated Lycium ruthenicum Murr.is 16.014 g/mL.The experiment provides an important basis for the selection of Lycium ruthenicum Murr. planting conditions and people consumption.

Key words: Lycium ruthenicum Murr., anthocyanins, quality identification, process optimization