In order to study the effects of different storage temperatures (4， 25 ℃ and 37 ℃) on β-cyclodextrin stabilized Antarctic krill oil Pickering emulsion and determine the shelf life. Firstly， the Antarctic krill oil Pickering emulsion was prepared by high-speed shearing method， and the particle size and potential of the emulsion were 13.64 μm， -38.14 mV， and the centrifugal stability was 85.34%. And then， the effects of different storage temperatures on emulsions were studied by the appearance and microscopic changes of emulsions， particle size， ζ-potential， centrifugal stability， creaming index， POV and TBARS. The results indicated that higher temperature resulted in more acute Brownian movement， which increased the possibility of coalescence and the shortened the time required for emulsion instability. The shelf life of the emulsion under 4， 25 ℃ and 37 ℃ was 28， 16 d and 8 d， respectively. This study provides a reference for the development and utilization of Antarctic krill resources.