The spectrophotometry and high performance liquid chromatography (HPLC) methods were used to identify the different pigments between whole red(WR) and whole white (WW) coloration of Oujiang color common carp (Cyprinus carpio var. color). The results of spectrophotometry methods showed the concentration of carotenoids in WR skins were significiantly higher than that in WW skins (P<0.05), bur no difference of pteridine was found between WR and WW skins (P>0.05). Then, the HPLC results revealed that a large mounts of astaxanthin, lutein, and several unknown carotenoids were detected in the eyes, skins and fins in WR, but not detected in WW tissues. The highest concentration of astaxanthin was found in WR fins[(28.00±3.61) mg/kg], and the highest concentration oflutein was found in WR skins[(62.34±4.93) mg/kg]. These results indicated that the carotenoids play a key role in the red coloration formation in Oujiang color common carp, the white color is caused by the deficiency of carotenoids, and the pteridines may have no effects on the red coloration formation in Oujiang color common carp. This study provides insight into white and red coloration formaiton in Oujiang color common carp.