Food colors are added to food to give attractiveness or compensate for the natural color loss due to light, air, moisture, etc., improving the safety of food products, and enhancing beneficial health effects is a necessity and a major challenge. Anthocyanins are the water-soluble pigments in nature. Anthocyanin extracted from plum by using various methods such as solvent extraction method, enzyme assisted method, and ultrasonic-assisted extraction method, aqueous to phase extraction method, subcritical water extraction method, and microwave-assisted extraction method. The commonly used method is solvent extraction. Especially for cyanidin and peonidin-3-glucoside. Identification of anthocyanin can be done by various chromatographic methods which include thin-layer chromatography high-speed chromatography, reversed-phase ion-pair chromatography. In the present study, HPLC is used for the qualification of anthocyanin content.