Spirulina protein isolate (SPI) was used as an emulsifier to prepare high-internal phase emulsions (HIPEs)， and the effects of emulsifier mass fraction， oil phase type and oil phase proportion on the construction of HIPEs were studied， and their storage stability at room temperature and protective effect on UV-induced β-carotene degradation were explored. The results showed that SPI has good surface wettability， foaming ability， interfacial tension reduction ability and UV absorption ability. It had good emulsifying properties for a variety of oil phases， and 75% (volume fraction) of oil phases could be emulsified with a mass fraction of 1%. HIPEs constructed based on SPI had good storage stability at room temperature， and could effectively encapsulate β-carotene， and after UV irradiation， the emulsion structure was intact， and the photodegradation of β-carotene was effectively inhibited， and the residue of β-carotene reached 45.56%. Conclusion: HIPEs with food grade， good biocompatibility， high stability and strong ultraviolet resistance were prepared， which have potential application prospects in food， cosmetics and medicine， and provide reference data for the preparation of natural protein-based emulsions.