Abstract: In order to improve the stability of fish oil,fish oil microcapsules were prepared with black carp viscera oil as core material,SPI and CS as wall materials. The effects of homogenization rate,pH,wall material total mass fraction,SPI/CS and core-wall ratio on the preparation of fish oil microcapsules were investigated by single factor test,and the preparation process of fish oil microcapsules was optimized by response surface method. Embedding rate,water content,and storage stability of the fish oil microcapsule were studied through two drying methods,namely spray drying and freeze drying. The results showed that the optimum conditions for the preparation of fish oil microcapsules were:pH7,wall material total mass fraction 2%,SPI/CS ratio 1.3∶1 and core-wall ratio 1.3∶1. Under these conditions,embedding rate of fish oil was 71.98%±0.16%. The surface oil content of spray drying method 0.73%±0.04% was lower than that of freeze-drying 3.62%±0.09% and the embedding rate of spray drying method 71.98%±0.16% was higher than that of freeze-drying method 56.76%±0.37%,which showed that spray drying was better than freeze-drying and the storage period of fish oil could be prolonged for more than 6 days. Through microencapsulation,the performance of the oil was improved,and the application range and value increased.