Abstract:Soy protein isolate and gelatin were combined with sodium alginate，gum arabic，and pectin，respectively，to prepare six different wall material combinations for embedding quercetin by complex coacervation.The morphology，embedding rate，and thermal stability of quercetin microcapsules were analyzed，and the release trend in the gastrointestinal fluid and the storage stability of the microcapsules with the highest embedding rate were studied.The results showed that quercetin was successfully embedded under the microscope，and the microcapsules were ellipsoidal or irregular prismatic.Gelatin and gum arabic were better wall materials for embedding quercetin，with a yield of （63.76±0.51）% and an embedding rate of （66.98±0.38）%.The results of Fourier transform infrared spectroscopy and X-ray diffraction indicated that quercetin had been successfully microencapsulated，transitioning from a crystalline state to an amorphous state and being enveloped by the wall materials via complex coacervation.Thermogravimetric analysis showed that the gelatingum arabic quercetin microcapsules had the best thermal stability.The simulated digestion of the microcapsules in the gastrointestinal fluid in vitro showed that the gelatin-gum arabic quercetin microcapsules could keep the structure stable in the gastric fluid environment and release slowly in the intestinal fluid environment.The release rate of quercetin by the microcapsules in the gastrointestinal fluid reached（73.39±3.75）%in 8 h.Low temperatures could effectively alleviate the loss of quercetin in gelatin-gum arabic quercetin microcapsules.