Abstract: The effects of temperature, illumination, pH, oxidizing agents and ionic strength on the stability of capsicum red pigment were studied. Tea polyphenols, 2, 6-di-tert-butyl-4-methylphenol (BHT) , VE and phytic acid were added to improve the stability of capsicum red pigment. The result showed that the pigment was sensitive to high temperature. Light, oxidants or the acidic environment of pH of less than 5 accelerated the color loss of capsicum red pigment, while ionic strength didn't affect pigmentary stability. Among these four antioxidants, BHT and phytic acid didn't show the stabilizing effect in this study. In contrast, both tea polyphenols and VE could effectively weaken the adverse effect of light on the pigment, and the optimum dosages were respectively 0.025% and 0.01%.