The optimal extraction parameter of anthocyanins from blueberry pomace was obtained by response surface optimization on the basis of single factor experiment, and the effects of different light condition and temperature on the stability of anthocyanins were investigated by constructing degradation kinetics model. The results showed that the optimal process of ultrasound-assisted enzymatic extraction was as follows: ethanol volume fraction 60%, liquid-solid ratio 40:1 (mL/g), enzymatic hydrolysis time 80 min, the yield of anthocyanins was 10.571±0.080 mg/g. The thermal degradation of anthocyanins under different light condition and temperature fitted the zero-order kinetic equation. The effects of UV light, light and dark condition on the stability of anthocyanins gradually decreased, The loss of anthocyanins was only 5.5% when stored at 4℃. In the range of 40~80℃, the thermal degradation rate of anthocyanins and the temperature coefficient (Q10) increased with the rise of temperature, the half-life is the opposite, the activation energy (Ea) was 46.6729 (kJ/mol). Moreover, the thermal degradation of anthocyanins is not spontaneous reaction according to thermodynamic parameters. The results of the study can provide reference for the efficient use of blueberry resources and the improvement of their application potential and value.