Abstract: To investigate the effect of 4 citrus flavanones on the micellization of β-carotene as well as to elucidate the possible mechanisms,the β-carotene micellization was assessed in vitro by coupling a simulated in vitro digestion procedure to Caco-2 cells. The results showed that the micellization rate of β-carotene increased with the increase of bile salt concentration,and the addition of phosphatidylcholine increased the micelles of β-carotene significantly(p<0.05)when bile salt concentration was 15 mmol/L.Hesperidin promoted β-carotene micellization significantiy(p<0.05),followed by hesperetin and naringenin,naringin had no significant effect(p>0.05). Four citrus flavanones enhanced micelles polarity,decreased the average particle size and improved micelles stability. Hesperidin increased β-carotene bioavailability significantly(p<0.05). Hesperidin,hesperetin and naringenin increased β-carotene cellular uptake significantly(p<0.05),while no significant differences were observed when naringin were added(p>0.05). These results collectively indicated that the addition of flavonoids could increase the bioavailability of β-carotene.