为了提高天然榛香物质的稳定性，采用微胶囊技术，以榛子粕蛋白和β-环糊精（β-CD）为复合壁材，天然榛香物质为芯材，制备天然榛香物质微囊粉。对微囊粉进行结构表征及贮藏稳定性和缓释规律分析。结果表明：在芯壁比1:9，复合壁材比（榛子粕蛋白:β-CD）1:1条件下制备的微囊粉表面光滑，外观呈不规则柱状，平均粒径为29.31 µm，聚合物分散性指数（Polymer Dispersity Index，PDI）值为0.242，电动电位（Zeta Potential，Zeta电位）为-33.93 mV，同时有较高的包埋率87.28%；傅里叶红外光谱中微囊粉与复合壁材的特征吸收峰相似，说明天然榛香物质被包埋在复合壁材内部；在高温、高湿、光照与有氧条件下有较好的贮藏稳定性，同时在各个模拟食品体系中均可规律释放，且各个体系中n<0.43（n为释放机制参数），遵循菲克（Fick）扩散定律。该方法能够成功包埋天然榛香物质，并提高天然榛香物质的稳定性。
To enhance the stability of natural hazelnut aromatic substances, microencapsulation technology was used to prepare microencapsulated powder of natural hazelnut aromatic substances using hazelnut meal protein and β-cyclodextrin (β-CD) as the composite wall materials and natural hazelnut aromatic substances as the core materials. The microencapsulation structure, storage stability, and slow-release patterns were analyzed in different food systems. The microencapsulated powder prepared under a core-to-wall ratio of 1:9 and a wall material ratio (hazelnut meal protein: β-CD) of 1:1 had a smooth surface, irregular columnar appearance, and an average particle size of 29.31 µm. The polymer dispersity index value was 0.242, and the zeta potential was -33.93 mV. In addition, it had a higher inclusion rate of 87.28%. The characteristic absorption peaks of the microencapsulated powder and those of the composite wall material in the Fourier-transform infrared spectroscopy spectra were similar, indicating that the natural hazelnut aromatic substances were encapsulated inside the composite wall material. It exhibited commendable storage stability under high temperature, high humidity, and light and aerobic conditions. In addition, it could be released regularly in all simulated food systems (with n<0.43 in each system), following Fick’s law of diffusion. Thus, the proposed method possesses the capability to successfully encapsulate natural hazelnut aromatic substances and improve their stability.