In order to prepare seal oil Pickering emulsion and study its stability， different stabilizers (sodium caseinate， lecithin and β-cyclodextrin)， different oil volume fractions (40%， 50%， 60%， 70%， and 80%)， and different stabilizer dosages (1， 2， 3， 4， 5 g/100 mL) on the characteristics of the emulsion (viscosity， standing emulsification index， centrifugal stability and particle size) were studied and the preparation process of seal oil Pickering emulsion were preliminarily determined. Then， the pasteurization stability (65 ℃/30 min， 72 ℃/15 s)， freeze-thaw stability (freezing at -18 ℃ for 24 h， thawing at 25 ℃) and storage stability (25 ℃/28 d) were evaluated by the appearance and microscopic changes， particle size and centrifugation stability of the emulsion. The results showed that under the conditions of β-cyclodextrin as stabilizer， the oil volume fractions was 70%， and the amount of stabilizer was 4 g/100 mL， seal oil Pickering emulsion could be prepared， and the particle size and centrifugal stability of the emulsion were 15.31 μm and 86.73%， respectively. The effect of pasteurization treatment on the characteristics of the emulsion was not obvious， and the effect of treatment at 72 ℃/15 s on the characteristics of the emulsion was less than 65 ℃/30 min. The freeze-thaw treatment significantly affected the emulsion， and after freeze-thaw， the emulsion was unstable， the oil phase and water phase was separated， and the characteristics of the emulsion were no longer present. Within 28 days of storage at 25 ℃， although the particle size of the emulsion increased and the centrifugation stability decreased， the basic characteristics of the emulsion were maintained. In short， seal oil Pickering emulsion could be prepared by β-cyclodextrin， which has good thermal stability and storage stability (within 28 days)， but freeze-thaw stability.