The objective of this work was to establish a method to stabilize the color of porcine red blood cell (RBC). First, L-cysteine was chosen to react with hemin chloride to generate a new compound. Subsequently, Lcysteine was chosen to stabilize the color of porcine RBC along with ${alpha}$-lactose. The results indicated that L-cysteine along with ${alpha}$-lactose was effective in preventing porcine hemoglobin from oxidation and delaying porcine RBC discolor during freeze-drying and powder storage. Therefore it is a potential in the stabilizing color of RBC.