▎ 摘　　要

NOVELTY - Extracting purple sweet potato anthocyanin comprises adding purple sweet potato into deionized water under dark condition, cutting into pieces and pulping to obtain purple potato slurry, under dark conditions, adding immobilized cocci into the purple sweet potato slurry, fermenting for 8-12 hours, adding sodium carbonate, continuously fermenting for 2-4 hours, centrifuging at 500-1000 revolutions/minute for 20-30 minutes to obtain fermentation filtrate, and under dark conditions, dissolving beta -cyclodextrin and gum arabic in deionized water to form beta -cyclodextrin saturated liquid, adding fermentation filtrate dropwise into beta -cyclodextrin saturated liquid through a peristaltic pump, and stirring at 500-600 revolutions/minute, adding calcium chloride solution dropwise for 20-30 minutes, filtering, washing the filter residue with ethanol solution, and drying at 30-40 degrees C for 3-4 hours to obtain purple sweet potato anthocyanin microcapsule. USE - The purple sweet potato anthocyanin microcapsule is useful for inhibiting Helicobacter pylori. DETAILED DESCRIPTION - INDEPENDENT CLAIMS are also included for: (1) a system for extracting purple sweet potato anthocyanin; and (2) use of purple potato anthocyanin microcapsule prepared by the extraction system. DESCRIPTION OF DRAWING(S) - The drawing shows a schematic representation of the system for extracting purple sweet potato anthocyanin.