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In order to optimize the extraction process conditions and stability of anthocyanins from Guangxi Bama purple potato, ultrasonic-microwave assisted extraction technology and response surface method were used to optimize the extraction conditions, and the stability of anthocyanin extraction solution under different light time, temperature and pH conditions was studied. The results show that the optimum extraction parameters of anthocyanin from purple potato are as follows: ethanol volume fraction is 65%,ultrasonic time is 24 min,liquid-solid ratio is 21:1 mL/g, ultrasonic power is 210 W, microwave time 1 min, microwave power 500 W, under these conditions, the extraction amount reaches 1.104 9 mg/g, which is close to the predicted value of 1.161 0 mg/g. The stability analysis shows that the anthocyanin content in purple potato extract decreases gradually with the increase of light time, temperature and pH value. In a short time, light has little effect on the stability of anthocyanin, but the changes of temperature and pH value have a great effect on the stability of anthocyanin. This study can provide basis for the research and development of Guangxi Bama purple potato. [ABSTRACT FROM AUTHOR]