目的 改善甜玉米芯多糖(SCP)大分子特性以及稳定性，促进SCP的肠道吸收。方法 将SCP水溶液制备成油包水型(W/O)甜玉米芯多糖纳米乳液(SCP-NE)，以复合蛋白为壁材制备成SCP-NE微胶囊，采用单因素试验、Box-Behnken设计和响应面法优化SCP-NE微胶囊制备工艺，以粒径分析、红外光谱分析、热重分析，对SCP-NE微胶囊物化性质进行研究，并进行体外模拟胃肠液释放研究。结果 制备SCP-NE微胶囊最佳条件为麦芽糊精(MD)与大豆分离蛋白(SPI)的质量比为2∶3、芯壁比为1∶2、总体固形物含量为20%，此时包封率达到(87.6±1.3)%。体外模拟胃肠液释放结果表明，SCP-NE微胶囊在2 h的胃液消化中释放率为8.83%，在模拟肠液中1 h的释放量为62.87%。结论 以MD和SPI作为壁材制备的SCP-NE微胶囊在胃肠液释放中具有良好的缓释性能。

The work aims to improve the macromolecular properties and stability of sweet corncob polysaccharide (SCP) and promote the intestinal absorption of SCP. The aqueous solution of SCP was prepared into water-in-oil (W/O) sweet corncob polysaccharide nano emulsion (SCP-NE), and the composite protein was used as the wall material to prepare SCP-NE microcapsules. Single factor test, Box-Behnken design and response surface method were used to optimize the preparation process of SCP-NE microcapsules. The physical and chemical properties of SCP-NE microcapsules were studied by particle size analysis, infrared spectral analysis, and thermogravimetric analysis, and the release of gastric and intestinal fluid was simulated in vitro. The optimal conditions for preparing SCP-NE microcapsules were mass ratio of maltodextrin (MD) to soy protein isolate (SPI) of 2∶3, core to wall ratio of 1∶2, total solid content of 20%, and encapsulation rate of (87.6±1.3)%. The results of simulated gastric and intestinal fluid release in vitro showed that the release rate of SCP-NE microcapsules was 8.83% in gastric fluid digestion for 2 h, and 62.87% in simulated intestinal fluid for 1 h. SCP-NE microcapsules prepared with MD and SPI as wall materials have good slow-release performance in gastroenteric fluid release.