As the use of environmentally friendly and non-disease natural pigments grows, various methods for extracting natural pigments have been studied. The natural color was extracted from parsley, a vegetable ingredient containing natural dyes. Target color codes of green series of natural dyes extracted as variables #50932C (L = 55.0, a = -40.0, b = 46.0) were set with the pH and temperature of extracted natural color coordinates (of the extracted), and the quantitative intensities of natural dyes were analyzed. During the colorimetric analysis predicted by the reaction surface analysis method, a color coordinate analysis was conducted under the optimal conditions of pH 8.0 and extraction temperature of 60.9 ℃. Under these conditions, predicted figures of L, a, and b were 55.0, -36.3, and 36.8, respectively, while actual experimental ones confirmed were 69.0, -35.9, and 31.4, respectively. In these results, the theory accuracy and actual error rate were confirmed to be 73.0 and 13.8%, respectively. The theoretical optimization condition of the color difference (△E) was at the pH of 9.2 and extraction temperature of 55.2 ℃. Under these conditions the predicted △E figure was 12.4 while the experimental one was 13.0. The difference in color analysis showed 97.5% of the theoretical accuracy and 4.5% of the actual error rate. However, the combination of color coordinates did not represent a desired target color, but rather close to the targeted color by means of an arithmetic mean. Therefore, it can be said that when the reaction surface analysis method was applied to the natural dye extraction process, the use of color coordinates as a response value can be a better method for optimizing the dye extraction process.