In order to solve the dark color problem of sugar beet pectin (SBP),the methods of dialysis，alcohol leaching and H₂O₂decolorization were used to decolor the SBP solution,and the influence of the decoloring proce- dures on the decoloration effect as well as on the molecular structure and emulsifying property of the SBP was evalu- ated.It is found that neither the dialysis (MWCO is 3000 ～14000u) nor the alcohol leaching (the ethanol concen- tration is from 60% to 80%) has any influence on the color value of the SBP,while H₂O₂ can significantly reduce the SBP color value.Therefore，the influence of the H₂O₂ concentration and the bleaching time on the decoloriza- tion efficiency was investigated.The results show that，in an alkaline solution with 3% of H₂O₂ and after the bleaching at the room temperature for 0. 5h,the color value of the SBP decreases from 1. 71 to －0. 11,and the o- riginal dark yellow SBP solution turns into clear and bright solution.Furthermore,the H₂O₂ oxidation decolorization also changes the structure of the SBP,specifically，the contents of D-galacturonic acid,neutral sugar and ferulic acid in the SBP as well as the molecular mass of the SBP decrease,and the emulsifying activity of the SBP decrea- ses to 66. 7% ～75. 0% of the original.It is thus concluded that the decolorization effect of H₂O₂ on the SBP is sig- nificant,which can be attributed to the fact that the endogenous chromogenic material in the SBP is oxidized by H₂O₂ .However,the SBP is likely to be degraded when the oxidation of H₂O₂ is too strong.