Abstract: In order to improve the stability of perilla oil,perilla oil was encapsuled with soybean protein isolate( SPI)and sodium alginate( SA) by complex coacervation.The influences of the amount of emulsifier,homogeneous time,homogeneous rate,ratio of wall materials,the mass ratio of core material,and wall materials on the properties of microcapsules were determined.The optimization preparation conditions were as follows: the amount of emulsifier0.1%,homogeneous rate 1000 r / min,homogeneous time 1min,coacervation p H3.5,wall material content 3%,the mass ratio of core material and wall material 1∶1,the mass ratio of soybean protein isolate and sodium alginate 4∶1.In addition,encapsulation efficiency,solubility,and storage stability of the microcapsules by both spray- drying and freeze- drying were also studied. The results showed that encapsulation of perilla oil prepared with freeze- drying reflected higher encapsulation efficiency and stability.