Abstract: In this paper,physicochemical property,and antioxidant of the pigment from the two kinds of preservation( dry and cold) walnut green husk were studied.The effect of p H,temperature,different metal ions,oxidizing agents reducing agent,the impact of different food additives and other factors on the stability of the pigment of the walnut green husk,the pigment of walnut green husk for the two kinds of preservation method oxidation resistance were studied.It showed that the pigment of walnut green husk for the two kinds of preservation method were stable to different temperature and common food additives. In addition,temperature,Na⁺,K⁺,Na Cl,Potassium sorbate,Acesulfame Potassium and reducing agent had no influence on the pigment,but p H,antioxidant and Fe³⁺,Mg2 ~+,Cu²⁺,Ca²⁺,Al³⁺ had significant impact on the pigment. The effect of sucrose on the pigment was hyperchromic,and the effect of citric acid and Vitamin C was hypochromic.The antioxidant tests showed that the pigment of dry and cold walnut green husk had good effect on reducing power and scavenging ·OH. The reducing power and scavenging ·OH ability of dry walnut green husk was stronger than that of cold storage.The pigment of walnut green husk showed better stability,the antioxidant activity and the solution concentration of pigment had certain concentration- response relationship.