Abstract:Single factor experiment and response surface analysis were used to study the optimal extraction conditions of ultra-high pressure-assisted extraction （UHP）of anthocyanins from mulberry.The antioxidant activity of anthocyanins was also analyzed.Results demonstrated that the effects of extraction factors on the anthocyanin yield were orderly shown as follows：extraction pressure>ethanol concentration>liquid-to-solid ratio.The optimal conditions for UHP of anthocyanins from mulberry were shown as follows：ethanol concentration 75%，extraction pressure 430 MPa，liquid-to-solid ratio 12 ∶1（mL/g）.Under these conditions，the anthocyanin yield was （1.97±0.02）mg/g，which was consistent with the predicted value from model and higher than that of the traditional hot reflux extraction method.The extracted anthocyanins from mulberry had high antioxidant activity.The scavenging rate of DPPH free radical and hydroxyl radical increased with the increased concentration of anthocyanins from mulberry.The corresponding IC50values were 0.026 mg/mL and 0.406 mg/mL，which were 0.47 times and 1.18 times of those for VC，respectively.The anthocyanins obtained by UHP had great antioxidant capacity and could be used as an antioxidant dietary supplement in the food industry.