Abstract:The linseed oil microcapsules were prepared by the spray drying method using Arabic gum and βcyclodextrin as the wall material and linseed oil as the core material.The appropriate value ranges of solid concentration，mass ratio of Arabic gum to β-cyclodextrin，mass ratio of wall material to core material，stirring time，and air inlet temperature were selected by single factor test.Taking the embedding rate as the investigation index，the production process was optimized by using the response surface Box-Behnken design scheme.The optimal process parameters were as follows：air inlet temperature 179 ℃，Arabic gum to β-cyclodextrin ratio 6∶1，solid concentration 26%，stirring time 36 min，and wall material to core material ratio 5∶1.Under these conditions，the embedding rate of linseed oil microcapsules was 97.82%.High temperature storage test showed that microencapsulation could stabilize the change of linseed oil composition and effectively inhibit the quality degradation of linseed oil.The results of cold storage test showed that the fresh quality of chicken meat could be maintained well during 8 d of storage after being coated with linseed oil microcapsule compound solution.