Abstract:In this paper，blueberry anthocyanins were extracted with four different solvents（anhydrous ethanol，70% ethanol，50% ethanol，and methanol）and the effects of ultrasonic-assisted，microwave-assisted，and ultrasonic-microwave-assisted synergistic extraction technologies on the extraction rate of blueberry anthocyanins were studied on the basis of the best solvent. At the same time，the stability and antioxidant activity of anthocyanins extracted by the three methods were analyzed.The results showed that the extraction effect of anhydrous ethanol was the best，the efficiency of ultrasonic-microwave extraction of anthocyanins was higher than that of ultrasonic or microwave extraction alone，and the highest extraction content of anthocyanins was 0.846 mg/g.The results of the antioxidant activity analysis showed that the antioxidant capacity of anthocyanins by ultrasonic-microwave synergistic extraction on 2，2＇-azinobis-（3-ethylbenzthiazoline-6-sulphonate）（ABTS），the scavenging rate of 1，1-diphenyl-2-picrylhydrazyl（DPPH），and the ferric ion reducing antioxidant powor（FRAP）were slightly lower than those by microwave extraction.The results of the stability analysis showed that the higher the temperature，the worse the stability of anthocyanins，and when pH was in the range of 3 to 6，the stability of anthocyanins decreased with the increase in pH. The anthocyanins by microwave and ultrasonic-microwave extraction have relatively good stability and are more suitable for long-term preservation.