采用喷雾干燥法对以超临界CO2萃取的南瓜籽油进行微胶囊化研究，并对产品进行显微镜观察和抗氧化试验。结果表明：南瓜籽油微胶囊配方中对产品包埋率的影响大小顺序为，壁材（大豆分离蛋白/麦芽糊精）配比>芯材与壁材配比>总固形物含量；由正交试验所得微胶囊配方的最佳配比为：大豆分离蛋白与麦芽糊精的质量比为1:1，芯材与壁材的质量比为1:5，总固形物含量为25%(W/V)。微胶囊化工艺参数中影响微胶囊化效率的主次顺序是:进风温度>出风温度>均质压力；喷雾干燥工艺条件为：进风温度180℃，出风温度80℃，均质压力30MPa。在上述条件下南瓜籽油微胶囊产品的包埋率为90.2%，微胶囊产品具有很好的抗氧化性能和微观结构

The micro-encapsulation of pumpkin seed oil extracted by supercritical CO2 was studied by spray-drying method， and the structure of the product was observed by microscope as well as the products were studied by antioxidation experiment. The result indicated that the order of the effects on the micro-encapsulation efficiency for the micro-encapsulation prescription to the pumpkin seed oil from the greatest to the least was the ratio of the wall[soybean protein isolation(SPI)/malt dextrin(MD)], the ratio of the core to wall and the total soluble solid(TSS). The optimal conditions from orthogonal experimental design were as follows, SPI to MD was 2:1(W/W)， the ratio of core to wall was 1:5(W/W)， TSS was 25%(W/V). The order of the effects on the micro-encapsulation efficiency for the micro-encapsulation technological parameters from the greatest to the least were temperatures of entering wind, temperatures of out wind and homogenizing pressure. The optimal spray-drying technological parameters from orthogonal experimental design were as follows, temperatures of entering wind and out wind were 180℃ and 80℃ respectively, homogenizing pressure was 30MPa. The micro-encapsulation efficiency of the production was 90.2%, and the products of pumpkin seed oil microcapsules are in good antioxidation and microcosmic structure produced by using the optimal micro-encapsulation prescription and spray-drying technological parameters.