Abstract:The wild blueberry as raw materials was used to get its anthocyanins, and the anthocyanins were purified、heated at 121 ℃ for 6min and then got into simulated gastrointestinal environments. The antioxidant activity of the treated samples were measured and then take a comparative analysis, as to know the effects of the purity and external environment on the antioxidant activity of anthocyanins. The results showed that: under the same processing environments, the antioxidant activity of anthocyanins in aqueous solution enhanced significantly with the purity increasing. The activity of the secondary purified was about 4 times than that in crude extracts. But the effects from purity in simulated gastrointestinal environments were smaller. In the same purity, the antioxidant activity of the anthocyanins were reduced greatly after the heating treatment and simulated gastrointestinal environment, the anthocyanins activity in aqueous solution was 2 times above than that in simulated gastrointestinal environment. The antioxidant activity of anthocyanins were greatly reduced after heated at 121 ℃, and a loss of activity about half was occurred under the same conditions. However, this loss in simulated gastrointestinal environment was smaller. The crude anthocyanins activity in aqueous solution was 2.7 times than that which heated at 121 ℃.
