Anthocyanins represent the most abundant class of bioactive compounds present in Vaccinium myrtillus L. (bilberry) fruit, conferring it several health-promoting properties. The content of anthocyanins in food products produced from bilberries can be affected by many parameters, making the study of their composition a critical issue. In this ambit, this work was aimed at a comprehensive profiling of anthocyanins in bilberry fruit and derivatives from the Italian Northern Apennines, including jam, juice, and liqueur (“Mirtillino”). Anthocyanins were extracted from the jams by means of a dynamic maceration with acidified methanol, while juice and liqueurs were directly analyzed. The analysis of anthocyanins in the extracts was carried out by means of HPLC-UV/DAD, HPLC-ESI-MS, and MS², under gradient elution. As a comparison, authentic bilberry fruits were analyzed. The total anthocyanin content was in the range 582.4–795.2 mg/100 g (FW) for the fruit, 2.3–234.5 mg/100 g for the jams, 109.2–2252.2 mg/L for the juice, and 27.9–759.3 mg/L for the liqueurs. To deeper investigate the anthocyanin profile of the liqueurs that exhibited a remarkably different composition in comparison with the other products, an authentic bilberry liqueur was prepared in the lab, following a traditional recipe, and monitored weakly by HPLC. The percentage of degradation of 3-O-galactosides and 3-O-arabinosides of bilberry anthocyanidins was found to be higher than that of 3-O-glucosides. The results of this work demonstrated the importance of a suitable and reliable analysis of bilberry fruit and related food products to ensure their genuineness and quality.

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花青素代表了最丰富的类存在于生物活性化合物的欧洲越桔L.（越桔）果实，赋予它几个健康促进性质。越桔生产的食品中的花色苷含量可能受许多参数影响，因此对其组成的研究成为一个关键问题。在此范围内，这项工作旨在对越橘果实和意大利北部亚平宁山脉的衍生物（包括果酱，果汁和利口酒（“ Mirtillino”）中的花色苷）进行全面分析。通过用酸化的甲醇进行动态浸渍从果酱中提取花青素，同时直接分析果汁和甜酒。通过HPLC-UV / DAD，HPLC-ESI-MS和MS ²进行提取物中花色苷的分析，在梯度洗脱下。作为比较，对正宗的越橘果实进行了分析。花青素的总含量在水果中为582.4–795.2 mg / 100 g（FW），果酱为2.3–234.5 mg / 100 g，果汁为109.2–2252.2 mg / L，以及27.9–759.3 mg / L为利口酒。为了更深入地研究与其他产品相比组成明显不同的利口酒的花色苷花色，在实验室中，按照传统配方制备了纯正的越橘利口酒，并通过HPLC对其进行了微弱的监控。发现越桔花色苷的3- O-半乳糖苷和3- O-阿拉伯糖苷的降解百分比高于3- O。-葡糖苷。这项工作的结果表明，对越橘果实和相关食品进行适当可靠的分析以确保其真实性和质量的重要性。

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