In view of the easily degradable anthocyanin, the work aims to conduct microcapsule treatment on anthocyanin with compound wall material. In this thesis, anthocyanin microcapsules were prepared by vacuum freeze-drying with blueberry anthocyanin as the core material and modified corn starch and gelatin as the compound wall material. The effects of wall-core ratio, mass ratio of modified corn starch/gelatin, embedding temperature and embedding time on the embedding rate were investigated with anthocyanin embedding rate as evaluation index. It was characterized and its oxidation resistance was determined by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM) and thermogravimetric analysis (TGA). The microcapsules prepared at wall-core ratio of 8∶1, modified corn starch/gelatin ratio of 1∶2, embedding temperature of 60 ℃ and embedding time of 40 min had high embedding rate. The FTIR results showed that the anthocyanin was successfully embedded. The microcapsules prepared had irregular lamellar structure, smooth overall performance and no agglomeration on the surface. The thermostability and the antioxidant capacity of the microencapsulated anthocyanin were improved. It can be concluded that anthocyanin microcapsules prepared are featured with high thermal stability, strong antioxidant capacity and good compatibility between wall materials, and have great potential in industrial application of food.