Abstract: The blueberry juice and purified blueberry anthocyanins as the raw material by comparing the stability of anthocyanins in different substrates on p H, temperature, light, metal ions and some of the additives, the effect of blueberry juice ingredients on the stability of anthocyanins was studied. The results showed that anthocyanins were stable at p H3 or less, and were sensitive to light and high temperature. Sucrose and sodium benzoate and Na+, K+, Ca2 +, Cu2 +, Fe2 +had no significant effect on the stability of anthocyanins. VCcould increase the stability of anthocyanins in blueberry juice, while it could be weaken the stability of the purified anthocyanins.Under the above matrix and processing conditions, blueberry juice ingredients had no significant effect on the stability of anthocyanins under the conditions which were 3 ≤p H≤6, dark, temperature≤100℃, the addition of sucrose, sodium benzoate, Na+, K+, Ca2+, Cu2+, Fe2+and Fe3+. But it could increase the stability of anthocyanins under the conditions which were light, in adding VCand low concentrations of Mg2 + (0.01 ⁰.05mol/L) . And it could be weaken the stability of the anthocyanins under the conditions such as p H ≤2, the addition of high concentration Mg2+ (0.1mol/L) .