Abstract: Inthis paper,thetechnologyofextr action?thephysicalandchemicalpropertie s andthestabilityofanatural foodpigmentfromLitseacoreanawerestudied.Bytestingthespectrumpr operties ofthepigment,theeffecto fpHvalue?temperature?illumination?different metal ions and food additi ves onstability of the pigment were m ainly assayed.The results showed that the pigment melt ed in water.The extraction rate of th e pigment was higher by using macrore ticular resin.The colour and spectrumproperties of the pigment were different i n the solution of different pHvalue a nd metal ions.(The ABS of pigmentwas increasedbyth eCa 2+ andFe 2+ ,onthe contrary,itwas reducedbyth eother metalions.)But the opigment was stable for temperature variations and could resist t he effect of slight illumination and some oxi-dizer.So,according to the above results,the red pigment fromLitsea coreana was a kind of natural food pigmen t which could be well developed.

Key words: Hawk -tea , Natural foodpigment , Technology of extraction , Stability