为了提高罗伊氏乳杆菌的耐热性，该研究以麦芽糊精与磷脂作为复合壁材，对其进行包埋处理形成罗伊氏乳杆菌液态微胶囊。结果表明：随磷脂、麦芽糊精浓度增加及乳化时间的延长，微胶囊的包埋率、EAI、ESI及电位绝对值呈先增加后减小的趋势（P<0.05），平均粒径呈先减小后增加的趋势（P<0.05）。通过响应面设计得到该微胶囊最佳制取工艺：磷脂添加量14.83%（m/m），麦芽糊精溶液质量分数15%（m/m），乳化时间86.39 min，包埋率为99.11%。罗伊氏乳杆菌微胶囊热处理后其活菌数明显提高（P<0.05）。体外模拟消化试验显示，胃消化阶段，肠消化阶段活菌数随时间逐渐增多（P<0.05），2 h后微胶囊活菌数达到1.85×108 CFU/mL。综上，由麦芽糊精、磷脂复合壁材制备的罗伊氏乳杆菌液态微胶囊包埋效果良好，提高了罗伊氏乳杆菌的耐热性和胃肠道存活率。研究结果为罗伊斯乳杆菌微胶囊的生产应用提供理论依据。

To improve the heat resistance of Lactobacillus reuteri, maltodextrin and phospholipid were used as composite wall materials. These constituents were embedded to encapsulate L. reuteri, resulting in the formation of liquid microcapsules. The results showed that, as the concentrations of phospholipids and maltodextrin increased and the emulsification time was prolonged, the encapsulation efficiency, EAI, ESI, and absolute potential values of microcapsules demonstrated a trend of first increasing and then decreasing (P<0.05). Concurrently, the average particle size demonstrated a trend of first decreasing and then increasing (P<0.05). The optimal preparation process for the microcapsules, obtained through response surface design, was as follows: 14.83% (m/m) phospholipid, 15% (m/m) maltodextrin, emulsification time of 86.39 minutes, and embedding rate of 99.11%. The number of viable bacteria in the L. reuteri microcapsules was significantly increased after heat treatment (P<0.05). In vitro simulated digestion experiments showed that, during the gastric digestion stage, the number of viable bacteria gradually increased over time (P<0.05), and after 2 h, the quantity of viable bacteria in the microcapsules reached 1.85×108 colony-forming units/mL. In conclusion, liquid microcapsules of L. reuteri prepared using the composite wall material of maltodextrin and phospholipid demonstrated a good embedding effect, and they improved the heat resistance and gastrointestinal survival rate of L. reuteri. These data provide a theoretical basis for the production and application of L. reuteri.

国家重点研发计划项目（2021YFD1300300）