The yellow pigment from the flowers of Leucosceptrum canum is a traditional food pigment in some districts of Yunan Province. However, its structure and characteristics were unclear. In this study, the pigment showed two-absorbance peaks at 433 nm and 326 nm respectively. The pigment kept stable under the treatment of acid, light, heat, some metal ions, salt and sugar, and its stability was not affected by hydrogen peroxide without heat treatment, but affected by alkali and reducing agent such as sodium sulfite, and also hydrogen peroxide under heat treatment. The results of preliminary analysis showed that this pigment belongs to amines. It will be an ideal natural pigment for the food and pharmaceutical industry.