Abstract: To develop new products of sea buckthorn seed oil, the microencapsulated products were prepared by spray drying, and their physicochemical properties and structural characteristics were analyzed. The preparation process was optimized by single factor experiment and response surface experiment. The results showed that the optimal preparation parameters were as follows: inlet air temperature was 158 ℃, inlet air volume was 0.63 m³/min, feed temperature was 70 ℃ and feed rate was 4.80 mL/min. Under these conditions, the embedding rate of microcapsules was 91.31%. The physicochemical properties showed that the moisture content of the microcapsule product was 3.47%, the angle of repose was 37.2°, and the solubility was 96.52%. The results of thermal analysis showed that its glass transition temperature was 68.3 ℃, which indicated that it had good thermal stability. The results of microstructure determination showed that the microcapsules were spherical or ellipsoidal, with uniform particle size distribution (1~10 μm), smooth and dense surface and intact structure. The successful embedding of microcapsules was further confirmed by infrared spectroscopy. The results of storage stability showed that microencapsulation improved the storage stability of sea buckthorn seed oil and prolonged its storage time. This research provides an effective technological solution for the development of functional foods with sea buckthorn seed oil.