目的 通过响应曲面试验确定制备橄榄油微胶囊的最佳工艺。方法 以大豆分离蛋白和黑木耳多糖为新型壁材，橄榄油为芯材，亚麻籽胶为乳化剂，采用乳液聚合-冷冻干燥法制备橄榄油微胶囊，其实验指标为包埋率，并利用透射电镜观察微胶囊的形态。结果 在固形物质量分数为15.4%、壁芯材体积比为5︰1、乳化剂的质量分数为0.24%的条件下，包埋率可达到77.22%。 通过透射电镜观察微胶囊形态可知，橄榄油微胶囊基本呈圆球形，分布均匀，包埋效果较好。结论 响应曲面试验可以很好地对橄榄油微胶囊的制备工艺条件进行优化，制备的橄榄油微胶囊对橄榄油的抗氧化作用有着加强效果。

To determine the optimal encapsulation technology of olive oil through response surface methodology (RSM). Isolated soybean protein and polysaccharides from Auricularia auricula were used as new wall materials, olive oil was used as core materials and linseed gum was used as emulsifier to prepare olive oil microcapsules by emulsion polymerization-freeze drying method. The experimental index was embedding rate and the microcapsules was observed by morphology of transmission electron microscope. Under the conditions of solid content of 15.4%, wall-core ratio of 5︰1 and emulsifier content of 0.24%, the embedding rate reached 77.22%. The transmission electron microscope observing results showed that the microcapsules of olive oil were basically spherical, evenly distributed and with good embedding condition. RSM can be used to optimize the preparation conditions of olive oil microcapsules. The final microcapsules of olive oil have better antioxidant effect than olive oil.