Abstract: In order to mask the bad odor and improve the digestive stability of VB₂,the preparation process of VB₂ liposome was optimized. And the effect of the mass ratio of cholesterol to phosphatidylcholine(r_(C/P)),Tween 80 to phosphatidylcholine(r_(T/P)),as well as VB₂ concentration on the encapsulation efficiency were evaluated. The masking ability of bad odor and the digestive stability of liposome loaded with VB₂ were investigated. The results showed that liposomes prepared under the conditions of r_(C/P)=1:8,r_(T/P)=3:5,VB₂ concentration 1.0% had uniform dispersion,complete structure high encapsulation efficiency of 94.67% and ζ-potential of-12.1 mV. The bad odor of VB₂ could be effectively masked by liposome and VB₂ was slowly released in the simulated gastrointestinal juices in vitro,presenting a better stability and improve the bioavailability of VB₂.The results could provide favorable theoretical support for the design of formulas food containing VB₂.