OBJECTIVE： To investigate the influential factors for the stability of gardenia yellow solution. METHODS： Using pigment loss rate as index， the stability of gardenia yellow solution was investigated within 12 h under different light （strong light， natural light， dark place）， temperature （4， 25， 60， 80 ℃）， pH （3.0， 5.0， 7.0， 9.0， 11.0）， oxidant concentration （hydrogen peroxide solution， 0， 0.1％， 0.2％， 0.3％） conditions. The effects of 3 natural antioxidants as tea polyphenol， rosmarinic acid and grape seed extract on the stability of gardenia yellow solution were investigated within 12 h under different light （strong light， natural light， dark place） and temperature （25， 60， 80 ℃） conditions； the effects of different concentrations of tea polyphenol （0， 0.05％， 0.1％， 0.2％） on the stability of gardenia yellow solution were also investigated within 12 h. RESULTS： The pigment loss rates were 20％， 10％ and 10％ within 12 h under 3 light conditions； 5％， 5％， 30％ and 60％ under 4 temperature conditions； 12％， 6％， 6％， 6％ and 16％ under 5 pH conditions； 4％， 12％， 15％ and 18％ under 4 oxidant concentrations. After adding 3 antioxidants， pigment loss rate decreased by 10％ under different light and temperature conditions except for 80 ℃， and the decrease of tea polyphenol was most significant； among 4 concentrations of tea polyphenol， pigment loss rate was the lowest in 0.1％ group. CONCLUSIONS： Gardenia yellow solution can’t keep stable under strong light and high temperature； 3 antioxidants can improve the stability of gardenia yellow solution， especially 0.1％ tea polyphenol.