The scavenging ability on ROS of anthocyanins products from purple sweet potato was evaluated by means of fluorescence and chemiluminescence in models for generation of superoxide anion, hydroxyl radicals and peroxide. The results showed significant scavenging effects on hydroxyl free radical and more stronger ability on scavenging effects on hydroxyl radicals than using L-Ascorbic acid. The scavenging ability were also related with the concentration of the anthocynins products.