Bilberry name: Vaccinium myrtillus English name: bilberry Latin name: Vaccinium myrtillus Linn Bilberry plants for low deciduous shrub, growing slowly. 15 to 60 cm in height, strong stems. Ye, ovate, margin cracked teeth. Flowers small, spherical, pale green ribbon roses. Dark blue to dark purple berries mature from July to August, covered with a layer of wax is, a diameter of about 1 cm. Bilberry fruit is smaller than blueberries, but the taste was more rich; fruit color darker than blueberries, was dark purple; green flesh blueberry, bilberry and red or purple flesh, eating bilberry fruit when, eaters fingers, lips can easily be dyed. Blueberry fruit clusters, and bilberry fruit is often solitary or opposite, more soft and juicy fruit than blueberries, and therefore easy to transport, fruit prices are often higher. Bilberry fruit contains protein, fat, carbohydrates, and superoxide dismutase (SOD), vitamins and trace elements for him. In addition to containing a common nutrient, the Bilberry fruit also contains special ingredients niacin, flavonoids and other nutritious. Bilberry anthocyanins and anthocyanin anthocyanins physicochemical properties of anthocyanins is a water-soluble pigment, with pH can change the color of the cell fluid. Cells were then reddish acidic, alkaline cell sap is bluish. Anthocyanins are pigments constitute one of the main colors of the petals and fruits. The basic structural unit of anthocyanin is 2-phenyl-benzopyran-type cation, i.e. color primitives. It is known that there are more than 20 kinds of anthocyanins, mainly present in plants are: geranium pigment, or hibiscus anthocyanin cyanidin, delphinidin or delphinium color peony pigments, pigment and mallow morning glory pigment. Under natural conditions, the free state of anthocyanin rare, mainly in the glycosidic form, i.e. anthocyanins. Anthocyanins are often associated with one or more of glucose, rhamnose, galactose, arabinose and other glycoside bond formation by anthocyanins. Known naturally occurring anthocyanins 250 kinds. Anthocyanins dissolved in water, the color change as PH vary, red under acidic conditions, neutral purple, blue under basic conditions. Anthocyanins and stability of anthocyanins are not high, they often change color due to chemical reactions in food processing and storage. Factors affecting the stability including pH, oxygen concentration, nucleophilic reagents, enzymes, metal ions, temperature and light and the like. Relationship between the different anthocyanins and anthocyanin structures and their stability between a certain regularity. Anthocyanins and anthocyanin structures and more stable than hydroxy-methoxy Quito high anthocyanin anthocyanin stability is better, different glycosylation, stability is also different. Features I Daxing'anling wild bilberry as raw materials, continuous countercurrent extraction equipment to food grade ethanol as extraction solvent through fine filter, vacuum concentration, macroporous resin purification, vacuum drying step production of anthocyanin products. Products for the red-brown powder, uniform thickness, anthocyanin content greater than 25% or more delicate taste, good water solubility, no pesticide residues and heavy metal residues, is the ideal additive medicine, health products, food, cosmetics rare. The main physiological effects of anthocyanins and anthocyanin antioxidant anthocyanins 1. direct superoxide anion, singlet oxygen anions, epoxy anion, hydrogen peroxide and hydroxyl radicals and other reactive oxygen species, increased cellular uptake of oxygen the ability of free radicals, reduce the formation of oxidizing substances, inhibit lipid oxidation, so as to achieve the purpose of anti-oxidation. 2. The anti-cancer anthocyanins by inducing apoptosis play a role, to prevent the development of cancer, inflammation and cell deterioration occurred in. 3. improve vision Clinical reports show anthocyanins can promote retinal cells to regenerate rhodopsin, can prevent severe myopia and retinal detachment, and can improve vision. Anthocyanin can improve vision in dim light, and for motorists at night, watching the screen for a long time and so people have helped. The prevention of cardiovascular disease anthocyanins can effectively scavenge superoxide radicals and hydroxyl radicals. In vitro experiments, anthocyanins could inhibit LDL oxidation and platelet aggregation, the two substances are causing major factor in atherosclerosis. 5. anthocyanins having lower serum cholesterol lowering serum cholesterol effect. In vitro test, anthocyanins decreased serum cholesterol concentrations, high density lipoprotein - cholesterol rise, low-density lipoprotein oxidation decline, particularly atherogenic index decreased significantly. 6. edible cosmetics anthocyanins in Europe, known as "oral skin cosmetics," to prevent the early formation of skin wrinkles, it can not only prevent skin wrinkles earlier generation, better nutrition and eliminate harmful free-body groups. Anthocyanins are natural sun shelter, UV rays can prevent skin. Product advantages of raw materials rely on the geographical advantages, Lingonberry production bilberry products are used as raw materials Daxinganling wild bilberry. Wild Bilberry dwarf trees, berry good taste, rich flavor, high anthocyanin content, growing more than 52 ° in latitude, elevation of 1500-2500 meters high Arctic cold, sparsely populated area away from heavy industry, farming areas lindian zone, no fertilizer and pesticide was applied, is a natural, non-polluting organic materials. Lingonberry independent production technology of cold storage of bilberry extract and anthocyanin production workshop, the annual production. This product is non-polluting Daxinganling wild bilberry as raw materials, continuous countercurrent microwave equipment to food grade ethanol as extraction solvent through fine filter, vacuum concentration, macroporous resin purification, vacuum drying step, the purity of greater than 25% of Bilberry