Naringin exhibits several bioactivities such as antioxidant activity, but it is poorly lipophilic and has low oral bioavailability, which limits its application. In order to improve solubility in lipidand itsbioavailability. Naringin was combined with lecithin to obtain a naringin-lecithin complex. The physicochemical properties of the complex were analyzed by ultraviolet-visible (UV) spectrometry, infrared (IR) spectrometry, differential scanning calorimetry (DSC), and X-ray diffractometry (XRD). It was found that the combination of naringin and lecithin did not form a new compound; rather they combine via non-covalent bond such as hydrogen bonds and Van der Waals force, where naringin is scattered in an amorphous state within lecithin. Meanwhile comparing the naringin solubility ofnative and naringin forms in n-octanol were compared, indicating that the solubility of naringin was significantly improved from 3.29 (native)to 755.50 μg/mL (complex). The result of antioxidant activity tests of samples in a linoleic acid system showed that the antioxidant activity of naringin in oil could be significantly improved by complexing with lecithin.