Abstract:

Anthocyanins is a kind of functional water-soluble pigment, which pared wildly in plants, and has an important physiological activity for use as natural colorants in food, pharmaceutical and cosmetics. In recent years, researches on blueberry have increased rapidly due to their rich in anthocyanins. This article reviewed the structure types and content of anthocyanins from different varieties of blueberries, pH, metal ions and other factors affect its stability and the traditional solvent extraction with other assisted separation techniques, discussed its structural instability is an important factor restricting the development of blueberry anthocyanins industry. At the same time, proposed to study of the anthocyanin degradation mechanism and try to improve its stability and utilization, it is of significance to enhance investigations on the blueberry or Vaccinium berries anthocyanins.