Abstract: The molecular modification of blueberry in this experiment was acylated by using dodecanoyl chloride.Meanwhile, these experiments studied the stabilities (temperature, illumination, additive, metal ion, strong oxidizer reducer) of anthocyanin acylation of blueberry, The studies indicated that acylated anthocyanins were improved obviously in the stabilities of temperature, illumination and strong oxidizer reducer comparing with the blueberry anthocyanin of no acylation. The experiments showed that adding different concentration gradients additive (VC, Sodium Benzoate, sucrose, glucose, sodium citrate) could improve the stabilities of acylated anthoanins. K+, Na+, Cu2+and Fe2+ (concentration was lower than 0.05mol/L had no obvious affection to the acylated anthoanins 'stabilities. Ca2+, Fe3+and Mg2+, Fe2+ (concentration was lower than 0.1mol/L) had the destructive effects to the stabilities of acylated anthoanins.