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.