Abstract: The method of microencapsulation is adopted to improve the stability of safflor yellow,which could experimental evidence for its applications in food. Gelatin and Porous starch as adsorbent were used to microencapsulate natural safflor yellow for the first time,and the stability was tested. The optimum operating conditions were as follows: embedding temperature of 70℃,embedding time of 2h,the ratio( core- material to wall- material) of 1 ∶ 40,and safflor yellow microcapsules with an embedding ratio of 89.5% were obtained. Their solubility was increased,and their stability against temperature,alkaline or acidic agents,light,metal ion,oxidizer and reducer was also improved.