Abstract: In order to improve the stability of anthocyanins and broaden their application in functional products, the preparation process of Rhododendron pulchrum flowers anthocyanin microcapsules was optimized by response surface methodology, which was made using gum acacia and whey protein as wall materials and anthocyanin as core material. The anthocyanin microcapsules were characterized by scanning electron microscope(SEM), Fourier infrared spectroscopy(FT-IR) and thermogravimetry(TG). The results showed that the optimal microencapsulation conditions for the preparation of anthocyanin microcapsules by spray drying were as follows: wall-core ratio of 4:1, inlet air temperature of 165℃, and feed flow of 500 mL/h. Under these conditions, the embedding rate of anthocyanin microcapsules was(89.28±1.05)%. SEM showed that anthocyanin microcapsules were uniform spherical particles with a diameter of about 4.0 μm, compact structure, no cracks and non-sticking. FT-IR analysis showed that R. pulchium anthocyanins was embedded in the film formed by gum acacia and whey protein. TG analysis showed that the quality of anthocyanins decreased significantly at 197.7℃. Comparatively, the significant mass loss of anthocyanin microcapsules could be found only at 237.5℃. The storage stability analysis showed that the retention rate of R. pulchium flowers anthocyanin microcapsules was significantly higher than that of unembedded anthocyanins owing to the influence of light and temperature.