Abstract: The oil body is a special organelle for storing oil in plant tissues. Triglycerides form the hydrophobic core of the oil body, while phospholipid and oleosins form the monolayer membrane structure, giving the oil body good stability, which can resist drought, high temperature and other adverse external conditions and can keep the oil body stable in aqueous solution in vitro. In this paper, the composition and structure of vegetable oil body, the extraction methods and emulsification system of oil body including the composition, the stability of oil body emulsification system and its mechanism are reviewed, in order to provide reference for the technical improvement of effective demulsification during oil extraction by water (enzyme) method and the development and research of new oil-body products.