Abstract: The black bean seed coat is rich in anthocyanin. In order to further development of black bean anthocyanin,the microwave-assisted extraction method was used to extract anthocyanin in black bean seed coat. The extraction condition was optimized by single factor and orthogonal experiments. The antioxidant activity of the extracted black bean anthocyanin was evaluated by hydroxyl radical scavenging capacity, DPPH radical scavenging capacity and ABTS radical scavenging capacity to optimize the extraction temperature. The results showed that the optimal extraction condition of anthocyanin from black bean seed coat was ethanol volume fraction of 70%, solid-liquid ratio of 1∶15（g/mL）,microwave power of 350 W, microwave time of 30 s, extraction time of 30 min, and extraction temperature of 40 ℃. Under these conditions, the extraction amount of anthocyanin was 25.3 mg/g, and the obtained anthocyanin had the strongest scavenging ability on hydroxyl free radical and ABTS free radical.