Abstract:In order to investigate the influence of intense pulsed light （IPL） on the sterilization effect and quality of blueberry juice，microorganism count，enzyme activities，and nutrients（total anthocyanins，vitamin C，and total phenols） were used as indicators to analyze the influence of IPL treatments with different pulse intensities and times on the number of viable bacteria and nutritional quality of blueberry juice. The changes in volatile flavor compounds in blueberry juice were analyzed by gas chromatography-mass spectrometry （GC-MS）.The results showed that the number of microorganisms in blueberry juice was reduced to less than 20 CFU/mL after IPL treatment；peroxidase was completely inactivated，and the retention rate of superoxide dismutase activity was higher than （88.68±0.18）%；there was no browning of blueberry juice；the total phenol content was completely retained. The antioxidant capacity of blueberry juice was not significantly affected by an IPL treatment with an intensity of 400 J （P>0.05），and the retention rates of total anthocyanins and vitamin C contents were as high as （84.83±1.30）% and （95.00±2.59）%，respectively. GC-MS analysis showed some loss of aldehydes，alcohols，and esters in the aroma composition，with the addition of new volatile aroma compounds such as isobulerol and cedrenol. The IPL treatment could effectively kill the microorganisms in blueberry juice，while retaining more nutrients.