针对虾青素稳定性差制约其应用的瓶颈问题，本研究旨在通过优化壁材和添加抗氧化剂来提高虾青素微胶囊的稳定性。采用喷雾干燥法制备3种壁材包封的微胶囊，以物化性质、微观形态、差示扫描量热和红外光谱为指标，通过加热、光照和储存表征其稳定性，并和抗氧化剂联用提高其稳定性。结果表明，与明胶和木质素磺酸钙相比，以辛烯基琥珀酸淀粉钠（Sodium Starch Octenyl Succinate，SSOS）、麦芽糊精和蔗糖为壁材包封虾青素，乳液粒径最小（221.10 nm），离心稳定性最高；微胶囊粒径为12.40 μm，溶解度达96.58%，休止角为27.25 °，包封效率高达92.85%；扫描电镜显示其表面褶皱少且无裂缝；差示扫描量热和红外光谱分析结果也表明其包封良好。加热和光照后微胶囊比游离虾青素保留率提高了1.62倍和1.11倍；在4 ℃和常温下储存160天，保留率高达98.45%和97.27%；与茶多酚棕榈酸酯（Tea Polyphenol Palmitate，TP）和特丁基对苯二酚（Tert-Butylhydroquinone，TBHQ）联用，预测保质期达2.84年。因此，以SSOS为主壁材，与TP和TBHQ联用，实现了虾青素微胶囊的优良性能和高稳定性。研究结果为虾青素微胶囊在食品和水产等领域的应用提供了理论指导。

Aiming at the bottleneck problem of poor astaxanthin stability that restricts its application, this study aims to improve the stability of astaxanthin microcapsules by optimizing the wall material and adding antioxidants. The microcapsules encapsulated with three wall materials were prepared by spray drying method and characterized by heating, light, and storage in terms of physicochemical properties, micromorphology, differential scanning calorimetry, and infrared spectroscopy, and combined with antioxidants to improve their stability. The results showed that compared with gelatin and calcium lignosulfonate, astaxanthin encapsulated with sodium starch octenyl succinate (SSOS), maltodextrin, and sucrose as the wall material had the smallest emulsion particle size (221.10 nm) and the highest centrifugal stability; the microcapsule particle size was 12.40 μm, with a solubility of 96.58%, and the angle of repose was 27.25 °, and the encapsulation efficiency was as high as 92.85%; scanning electron microscopy showed that the surface had few folds and no cracks; differential scanning calorimetry and infrared spectroscopy analyses also showed good encapsulation. The microcapsules showed 1.62-fold and 1.11-fold increase in retention of astaxanthin over free astaxanthin after heating and light exposure; the retention was as high as 98.45% and 97.27% when stored for 160 days at 4 ℃ and ambient temperature; and the retention was predicted to reach 2.84 years in combination with tea polyphenol palmitate (TP) and tert-butylhydroquinone (TBHQ). The results provide theoretical guidance for the application of astaxanthin microcapsules in the fields of food and aquaculture.

广州市重点研发计划项目；国家自然科学基金项目（面上项目，重点项目，重大项目）