In order to improve the extraction methods and the yield of anthocyanins from fruit of Rubus coreanus Maq., the effects of microwave-assisted extraction, ultrasonic-assisted extraction and ultrasonic-microwave synergistic extraction on the yield of anthocyanins were compared. Single factor experiments were used to examine the influence of microwave power, microwave treatment time and ethanol solvent concentration (pH=2) on anthocyanin yield. The selected key parameters were optimized using response surface methodology with Box-Behnken experimental design. Results indicated that the yield of anthocyanins by microwave-assisted extraction was much higher than that of ultrasonic-assisted and ultrasonic-microwave synergistic extraction. The optimal microwave-assisted extraction parameters for anthocyanins from fruit of Rubus coreanus Maq. were microwave powder 148W, microwave treatment time 1.10min, and ethanol solvent concentration 74% (pH=2). Under the optimal extraction conditions, the anthocyanin yield from fruit of Rubus coreanus Maq. reached 372.39mg/100g.