Abstract: Peppers and cowpeas are two common vegetables on people′s dinner tables. In this paper，3 kinds of purple peppers and 10 kinds of purple cowpeas were collected from Hubei Province Engineering Research Center for Legume Plant. The organic solvent extraction method was used to extract anthocyanins from the peel，and the anthocyanin content was determined by the pH differential method. The result showed that purple vegetables were rich in anthocyanins. Among the purple peppers ， the highest anthocyanin content was JHUN purple pepper no. 2（25. 936 3 mg/100g），and the average anthocyanin content was 19. 011 5 mg/100g. Those whose anthocyanin content exceeded the average value were purple pepper no. 11-2-1 and JHUN purple pepper no.2.The highest anthocyanin content in purple cowpeas was JD0567（131. 203 6 mg/100g），and the average anthocyanin content was 87. 355 mg/100g. Among the purple cowpeas，the anthocyanin content of JD0138，JD0821，JD0567 and JD0140 all exceeded the average value. The results of this study provide an experimental basis for the breeding of excellent varieties with high anthocyanin content in the future，and the scientific basis for the development and utilization of anthocyanins in purple peppers and purple cowpeas as a functional component，which is also conducive to the promotion and cultivation of purple vegetables.

Key words: new varieties, purple pepper skin, purple cowpea skin, anthocyanin, pH differential method