Abstract: The character of chlorophyll of Arctium lappa Linn. was studied in the paper. The purpose of research is providing some reliable information for further processing. Items such as content of chlorophyll and relationship between chlorphyll and light, temperature and food additives were given. Results showed that the content of thlorophyll was 2.3195 wg/g. The speed of chlorophyll reduction and decomposition was quicker and quicker as time went under dispersing light in laboratory. When heated the speed of chlorophyll reduction and decomposition was also quicker and quicker as temperature was higher and higher. Beside sugar, the additives play more of less role to the pigment. So proper methods should be adopted in production.

Key words: Arcticum Lappa Linn., Chlorophyll