Abstract: The objective of this study was to extract and purify anthocyanins from blueberry and evaluate their antioxidation. Based on single factor and orthogonal tests, the optimum extraction was achieved with 10 times of volume of 80% methanol at pH 3.5 for 30 min at 80 ℃. Then the extracts were concentrated and separated by column packed polyamide resins. The purity of the obtained extracts was 85.75%, and the yield of anthocyanins 4.29%. The antioxidant properties of anthocyanins from blueberry were determined after purified, and the results showed that the anthocyanins from blueberry had strong scavenging effects to DPPH radicals.