Abstract: In order to study the effect of high pressure processing on the stability of anthocyanin in blueberry, the effects of different ultra-high pressure treatment time (0, 5, 10, 15, 20, 25, 30 min) and pressure (100, 300, 500, 600 MPa) on anthocyanin and purified anthocyanin mixtures were studied. The results showed that the stability of blueberry anthocyanins was poor during the process of ultrahigh pressure, and the degradation rate of anthocyanins in blueberry juice was higher than that of the first-order reaction kinetics. The concentration of anthocyanins increased as time and pressure increasing. The effects of several common components such as ascorbic acid, sucrose, glucose and flavonoids on the stability of blueberry anthocyanins during ultra-high pressure treatment were also studied. The results showed that ascorbic acid, sucrose and glucose could decrease the stability of blueberry anthocyanins and accelerate the degradation of blueberry anthocyanins during ultrahigh pressure treatment, and the higher the concentration, the higher the concentration of flavonoids was found. With the increasement of super high pressure, the concentration of anthocyanins in blueberry was also increased, and the concentration of anthocyanins increased with the increase of the concentration of flavonoids. The results showed that flavonoids could improve the stability of anthocyanins in blueberry during the ultrahigh pressure treatment.