The aim was to construct a safe and efficient naringin nutrient delivery system. Whey protein isolate （WPI） was used as emulsifier,the preparation conditions were studied for naringin monolayer nanoemulsion （NA/WPΙe） and bilayer nanoemulsion with ιcarrageenan and gum arabic. Subsequently,the stability of the NA/WPΙe and naringin bilayer nanoemulsion was investigated under different environmental factors. The results showed that the optimal preparation conditions of NA/WPΙe were:5 g/100 mL WPI concentration,10% oiltoaqueous ratio（V/V）,68.95 MPa homogenization pressure for 3 cycles. The naringin encapsulation ratio could reach 75.50% under this condition.For the bilayers nanoemulsion with 0.3 g/100 mL of gum arabic and ιcarrageenan,naringin encapsulation ratios were the highest,which were 69.80% and 64.78%,respectively. The naringin bilayer nanoemulsion’s droplets were significantly smaller than NA/WPΙe at 100℃ water bath for 10 min and different NaCl concentrations （P＜0.05）. After 35 days of storage,the growth rate of bilayer nanoemulsion’s droplets was significantly lower than that of NA/WPΙe（P＜0.05）. And the storage stability increased with increasing concentration of ιcarrageenan and gum arabic. Bilayer nanoemulsion with ιcarrageenan owned higher ionic stability and storage stability than that with gum arabic. The naringin bilayer nanoemulsion improved the stability of NA/WPΙe at its isoelectric point. In conclusion,the bilayer nanoemulsion prepared by adding gum arabic and ιcarrageenan had better physical stability,so it can provide better protection for naringin.