Abstract: Carotenoids are a class of natural pigments with an isoprene structure. Due to its highly unsaturated structure, carotenoids are unstable in vitro and prone to isomerisation and degradation during processing and storage. Lycium barbarum L. is rich in carotenoids, mainly zeaxanthin ester, which differs from carotenoids found in common fruits and vegetables. Therefore, it is of great significance to understand the stability of carotenoid of Lycium barbarum L. to promote the comprehensive utilization of colored food matrix. This paper briefly reviewed the carotenoid composition of Lycium barbarum L., focusing on the effects of processing methods （drying, mechanical crushing, fermentation, etc.）, food antioxidants （vitamin C, citric acid, vitamin E） and environmental factors （light, storage temperature, oxygen, etc.） on the stability of Lycium barbarum L. carotenoid. The degradation pathways and products of carotenoids during processing and storage in Lycium barbarum L. were summarized. Carotenoids are enriched by preparation of liposomes, microcapsules and nano-emulsion, and the addition of food antioxidants or edible oils can delay the oxidation of pigments and improve the stability of carotenoids in Lycium barbarum L., in order to provide references for the efficient utilization of Lycium barbarum L. carotenoids and the development of special medical foods and health products.