Abstract: The purpose of this experiment was to investigate the effect of polyphenols on the antioxidant properties and stability of carotenoids. Four common carotenoids (lutein, zeaxanthin, β-carotene, lycopene) and four polyphenols (catechin, quercetin, kaempferol, gallate) were used as raw materials to determine the effects of polyphenols on DPPH radical scavenging and ABTS⁺ radical scavenging of carotenoids at different concentrations, as well as the effects of polyphenols on carotenoid retention under different conditions of light, temperature, pH, metal ions and antioxidant concentrations. In particular, kaempferol and zeaxanthin had the highest DPPH radical scavenging synergy at a concentration of 0.1 mg/mL, and catechin and β-carotene had the highest ABTS⁺ radical scavenging synergy at a concentration of 0.02 mg/mL. The addition of catechin and kaempferol increased the retention of carotenoids by 10.32%~13.82%10.32% under natural light and UV light, 6.79%~13.72% under high temperatures below 100 degrees, 1.02%~17.56% under pH<5, and 9.26%~25.3% under various metal ions. Therefore, it is possible to improve their antioxidant properties and stability by adding one or more polyphenols when using carotenoids as antioxidants or color enhancers in food applications.