Abstract: Through experiments, the optimum conditions of enzymatic extraction of anthocyanin from blackcurrant(Ribes nigrum L.) marc, using cellulase were as follows: temperature 50℃,time 100min, ratio of marc to solvent 1:9, amount of enzyme 1% of material, pH value of enzyme solution 5.0, the extraction rate of anthocyanin was 86.63%. Using pectinase, the optimum conditions were: temperature 50℃,time 120min, ratio of marc to solvent 1:8, amount of enzyme 1.4% of material, pH value of enzyme solution 3.5, the extraction rate of anthocyanin was 91.09%. The extraction effect of pectinase is better than that of cellulase.