Abstract: Microcapsule of Elopicthys Banbusa (E. Banbusa) oil was prepared by spray-drying, then the sensory quality and its storage quality was evaluated, as well as its structure was characterized. The results showed that the microcapsule treatment could effectively prolonged storage time of E. Banbusa oil to 256 days from 32 days, with attenuation rate of DHA falling to 61.2% from 80.8%. Additional, the image of Scanning Electron Microscopy (SEM) displayed microcapsules particles was basic integrated with good dispersancy. The result of Differential Scanning Calorimetry analysis ( DSC) indicated that the glass transition temperature of the microcapsule products was 59.2℃, whose hot melt temperature was higher than 130℃. Moreover, the image of Fourier Transform Infrared Spectrometer (FTIR) showed microencapsulation had no effect on the structure of E. Banbusa oil because there was no difference between the characteristic peaks when compared with the E. Banbusa oil.