Anthocyanins are natural pigments used safely in foods and functional food. They play the important role in photoprotection, antioxidant activity, biological defense and also in symbiotic functions between microbes and plant cells. In addition, they are attractants for pollinating via flower color and dispersing seeds via brightly colored fruit. This article presents some anthocyanin extraction buffers and the result of determination of anthocyanin content in different plants by pH-differential method. Using the buffer containing acetone and 0.01 percent HCI to extract anthocyanin from different materials was more effective than three other types of buffers (ethanol: distilled water with HCI 1 percent (1v: 1v), methanol with 0.1 percent HCI (v/v), methanol with 0.01 percent HCI (v/v) and the absorption spectrum of anthocyanin diluted extract was similar to that of standard anthocyanin. Maximum absorption spectrum of the different diluted extracts was ranged from 511 nm to 540nm. In addition, the nonomeric anthocyanin pigment is in inverse proportion to the percent of polymeric color. The content of anthocyanin was 0.59 percent in young stem of Zea mays L., 1.49 percent in leaf of Hibiscus sabdarijfa L., 0.34 percent in flower of Musa paradisiaca L., 0.56 percent in leaf of Chloranthlls spicatlls (Thunb.) Makin, 1.28 percent in leaf of Cordyline fruticosa (L.) Goepp., 1.75 percent in fruits of Mortis alba L., 1.72 percent in leaf of Perilltl frutescens (L.) Britt., 0.46 percent in tuber of Ipomoea batatas (L.) Poir., 1.27 percent in fruit skin of Vitis vinijera L., 1.05 percent in leaf of Paederia scandens (Lour.) Merr., 2.04 percent in bulbus of Eleutlzerine bulbosa (Mill.) Urban and 1.74 percent in leaf of Amarantlzus tricolor L.
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