In order to investigate the glutenin emulsion stability of Zanthoxylum armatum DC. seed kernels, oil-in-water emulsions were prepared from Z. armatum. seed kernel glutelin （ZADSKG） with different degree of hydrolysis （DH） （3%, 6%, and 8%） and their stability to storage, pH, ionic strength, and thermal processing were assessed, too. DH has a significant effect on the formation of stable emulsion. Emulsions prepared with 6% DH ZADSKG were stable over a range of environmental conditions： pH 7-9； NaCl < 200 mmol/L； temperatures < 70 ℃ studied. These results will provide a theoretical basis for the production of natural emulsion-based products using ZADSKG as an emulsifier in food industry.