The response surface methodology (RSM) was used to optimize the microwaveassisted extraction (MAE) of anthocyanins from freezedried blueberry wine lees.The highperformance liquid chromatographyelectrospray ionizationmass spectrometry (HPLC-ESI-MS) was used to identify the structure of the anthocyanins.Using ethanol containing citrate acid,420 W power,and a 60∶1 (V/m) liquidtosolid ratio,the optimal conditions for obtaining the maximum anthocyanins yield of 1.905±0.038 mg/g were 62% ethanol containing 1.25% citrate acid,with an extraction time of 83 s and the extraction rate of 86.87% for the first time.Nine anthocyanins were identified in the extract by HPLC-ESI-MS.Results showed that malvidin 3-O-galactoside and malvidin3-O-glucoside are the major anthocyanin components in blueberry wine lees.