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为了抑制鱼油的自动氧化作用以及延长保存期，改善风味，采用喷雾干燥法将鱼油制成微胶囊．并对其壁材拟定了几组配方，以乳化稳定性作为筛选壁材的首要条件．设计了四因素三水平的两组正交试验，筛选出了７组壁材配方．然后通过测定微胶囊的可浸油率来比较它们的包埋率和氧化稳定性的优劣．再将微胶囊在２０℃条件下贮存９０ｄ和１００℃条件下放置１ｈ，测定其过氧化值的变化，进一步验证它们的氧化稳定性．最后对乳化稳定性、可浸油率、氧化稳定性３项指标进行综合分析，得到了最佳配方——鱼油阿拉伯胶乳清粉＝２３１．
In order to inhibit the auto-oxidation of fish oil and extend the shelf life, to improve the flavor, the fish oil is spray-dried into microcapsules. Several groups of formulations were developed for their wall materials, with emulsion stability as the primary condition for screening wall materials. Two sets of orthogonal experiments with four factors and three levels were designed and seven groups of wall material formulations were selected. Then, the impregnation rate of microcapsules was measured to compare their embedding rate and oxidation stability. The microcapsules were stored at 20 ℃ for 90 days and 100 ℃ for 1 hour. The changes of peroxide value were measured to further verify their oxidative stability. Finally, the emulsion stability, immersion oil rate, oxidation stability of three indicators of a comprehensive analysis, the best formula - fish oil gum arabic clear powder = 231.