鉴于红花籽粕的深加工综合利用技术水平较低，国内针对提取红花籽粕蛋白的基础性工作也较少，提取制备的蛋白色泽偏绿，在感官上影响了红花籽蛋白的食用性。为了打造红花籽粕蛋白产品的优质化生产，通过对活性炭和双氧水2种适宜产业化生产的廉价脱色剂进行一定脱色试验，通过最小显著差异法最终确定双氧水综合脱色效果优于活性炭法。双氧水脱色的最佳工艺：添加量为4%(体积分数)、脱色温度为50 ℃、脱色时间为60 min。在此条件下，不仅简便高效了生产工艺，也使得制备的红花籽粕蛋白更有利于食品的综合性开发。

The technology of deep processing and comprehensive utilization of safflower seed meal hasn′t been well developed and domestic basic study of the extraction of safflower seed meal protein is also limited. The color of the extracted protein was too green, and the sensory evaluation limited its edible usage. In order to develop new products to improve the color of the products, two kinds of inexpensive leaching agents-activated carbon and hydrogen peroxides were used to established a decoloration process. By the least significant difference method, the final comprehensive decoloration effect of hydrogen peroxide is better than the activated carbon. And the optimum technological for removing pigment are: 4% hydrogen peroxide, 50 ℃, and the decoloration for 60 min. This process is simple and efficient, it is not only increased the efficiency of the production, but also benefits the comprehensive development of safflower seed meal protein.