Process parameters of extraction of anthocyanins from black carrot by vacuum low-temperature were studied by single factor and orthogonal experiment design.Effect of vacuum-low temperature and normal pressure for extraction of anthocyanins from black carrot was compared.The color control standard and management of black carrot anthocyanins were established by chromatic aberration detection technol.The optimal extraction conditions were as follows 35°C, ratio of solid-liquid 8 : 1 (L/kg), extraction time 100 min, vacuum degree -0.05 MPa.Under the conditions, the extraction yield of black carrot anthocyanins was 96.3%.The extraction temperature had the most significant effect on extraction of anthocyanins, while effect of vacuum degree was the least.