Abstract: With the flower of Sapindus mukurossi as raw material, the extraction conditions and physicochemical properties of flower pigments were studied.Experimental results proved that water had a strong ability of extracting effective. The pigment of flower got the maximum absorption peak in 253 nm. Experiment showed that the pigment was more stable under neutral conditions and light can promote the decomposition of the pigment and below 60 ℃ also good for storage.K⁺ and Ca²⁺ had great influences on color and stability of the pigment.Glucose, sucrose and vitamin C ( V_C) could damage the stability of the pigment.The extraction from the flower of Sapindus mukurossi showes a certain antioxidant activity.All the results will provide theoretical basis for the food development based on the pigment from the flower of Sapindus mukurossi.