Starch was used as raw material and anthocyanins were used as functional substances. Intelligent indicator films of starch nanofibers were prepared by electrospinning method, and their structure and properties were studied. The results showed that the fiber diameter and the water contact Angle of the indicator films increased with the increase of anthocyanin loading. The crystal state of the indicated film determined its mechanical properties. When the anthocyanin was added to more than 10%, the fracture stress of the indicated film was higher, reaching 12.0MPa, but the elongation at break reduced to 5.8%. When anthocyanins were added, the thermal stability of the indicator film was improved. The molecular structure of starch and anthocyanin did not changed in the process of electrospinning. The indicator function of the indicator film was mainly realized through the color change caused by the change of ionizing state of phenolic hydroxyl group in anthocyanin. The antioxidant function was due to the reducibility provided by phenolic hydroxyl group. These results proved that the intelligent indicator film of amyloanthocyanin had the good indicator property and could be used to monitor food quality change.