Abstract:The effects of superfine grinding on the in vitro bioaccessibility of anthocyanin of different foods were investigated.Blueberry，purple cabbage，purple sweet potato and black rice were selected as the representative foods of berries，vegetables，potatoes and grains，respectively.After intensive drying，they were ground by discmill and micronizer to obtain coarse powder and superfine powder，respectively.The particle size distribution and nutrient composition were determined by routine methods.High performance liquid chromatograph was used to determine the in vitro bioaccessibility of anthocyanins under simulated gastrointestinal digestion.Compared with coarse powders，the particle size distribution of superfine powders was more uniform，with the average particle size<25 μm，and there was no significant difference in the main nutrients content，but the value of anthocyanin content was significantly increased.The anthocyanin bioaccessibility of the four kinds of coarse powder were increased by 23.78%-87.72% after superfine grinding，the differences were all statistically significant（p<0.05）.Superfine grinding could remove the barrier effect of cell wall and cellulose and other food matrix on the release of anthocyanin，and effectively improved its bioaccessibility from different foods.