Abstract: Response surface methodology was used to optimize the preparation process of bitter almond oil microcapsule with microcapsule entrapment rate as evaluation index. In order to verify the promoting effect of microencapsulation on the oxidation stability of oil, the accelerated oxidation test of bitter almond oil before and after microencapsulation was carried out by oven accelerated method. The peroxide value, iodine value, acid value,saponification value and conjugated diene in bitter almond oil and microcapsules were determined every 3 days,and the functional groups were identified by Fourier transform infrared spectroscopy. The results showed that the optimal process conditions of bitter almond oil microcapsules was as follows: wall material solid-liquid ratio 1 ∶16（g/mL）,emulsifier dosage 2.1%, and core-wall ratio 1 ∶85（g/mL）. The average entrapment rate of microcapsules was84.07%±0.37%, which was in line with the predicted value. The peroxide value of bitter almond oil exceeded the minimum standard in the national standard（0.25 g/100 g） on the 12 th day of storage at（60 ±1） ℃, while the changes of various indexes of bitter almond oil after microencapsulation were small during the whole storage period, which indicated that microencapsulation was beneficial to improve the oxidation stability of oil. Which laid a theoretical foundation for the development of microencapsulation preservation methods of oil.