南极磷虾油作为一种新型的海洋功能性油脂备受关注，具有极高的市场价值。然而，南极磷虾油的氧化以及不友好风味极大限制了其在食品、医药等行业的应用。本研究利用天然皂皮皂苷（QS）作为乳化剂，通过喷雾干燥法制备南极磷虾油微胶囊油粉，并结合油相结构化等手段改善其风味以及抗氧化特性。与商品对照的磷虾油粉相比，QS可稳定制备得到高荷载量（75%）的粉末油脂，其包埋率达到了90.01%。与商业磷虾油粉对比，使用QS可以有效掩蔽其腥味，在添加结构剂后其风味仍可以得到改善，添加植物甾醇和谷维素的效果最好。不仅如此，使用QS制备的油粉其氧化稳定性较商业磷虾油粉的稳定性要好，添加抗氧化剂后氧化稳定性较好，添加抗坏血酸棕榈脂的样品氧化稳定性最好。本产品具有良好的温度稳定性（120 ℃，30 min）、盐离子稳定性（500 mM）及pH稳定性（pH 3~11）。通过添加食品级的SiO2可进一步改善其流动性和速溶性。

Antarctic krill oil has attracted much attention as a novel marine functional oil with a very high market value. However, their susceptibility to oxidation and unpleasant flavour has greatly limited their applications in food, medicine and other industries. In this study, antarctic krill microcapsule oil powder was prepared by spray-drying and using natural saponins (QS) as the emulsifier, and its flavour and antioxidant properties were improved through oil phase structuring. Compared with the commercial krill oil powder, QS could stabilize the feed to enable the production of high-oil-load (75%) powder with the encapsulation rate up to 90.01%. Compared with the commercial krill oil powder, the use of QS could effectively mask its fishy smell. Its flavor could still be improved after the addition of a structurant, with phytosterol and oryzanol being the most effective. Moreover, the oxidation stability of the oil powder prepared using QS was higher than that of the commercial krill oil powder. Adding the antioxidant improved oxidation stability, with the addition of ascorbyl palmitate leading to the highest oxidation stability. The product obtained in this study possesses good thermal stability (120 ℃, 30 min), salt ion stability (500 mM) and pH stability (pH 3~11). The addition of food grade SiO2 could further improve fluidity and fast-dissolving properties.

国家自然科学基金资助项目（31801461；31771923）；广东省天然产物绿色加工与产品安全重点实验室开放基金（KL-2018-09）