目的 综述精油微胶囊在食品保鲜领域的研究进展，为进一步开发精油微胶囊在食品保鲜中的应用提供科学的研究基础。方法 归纳近几年制备精油微胶囊的方法及其特点，简要介绍微流控法、反向分散凝胶法、层层自组装法及电喷雾法。总结精油微胶囊在食品保鲜中的应用方式以及在果蔬、冷鲜肉制品、加工制品、粮食作物等方面的应用研究。结果 微胶囊技术可以扩大精油在食品工业中的应用，精油微胶囊作为新型的天然保鲜剂用于食品贮藏中能抑制微生物生长，延长食品的货架期。结论 精油微胶囊在食品保鲜领域有较大发展潜力。

This review summarizes the research progress of essential oil microcapsules in the field of food preservation, and provides a scientific research foundation for the further development of the application of essential oil microcapsules in food preservation. The methods and characteristics of the preparation of essential oil microcapsules in recent years are summarized, and the microfluidic method, reverse dispersion gel method, layer-by-layer self-assembly method and electrospray method are briefly introduced. The application methods of essential oil microcapsules in food preservation and the application research on fruits and vegetables, cold fresh meat products, processed products, food crops, etc. are summarized. The microcapsulation technology can expand the application of essential oils in the food industry. Essential oil microcapsules, as a new natural preservative, can inhibit the growth of microorganisms and extend the shelf life of foods when used in food storage. As a result, the essential oil microcapsules have great development potential in the field of food preservation.