Proanthocyanidins from hawthorn fruit was the core-substance,the microencapsulation technology was investigated.Results showed that the optimal wall-materials were arabic gum and maltodextrin.With single factor and orthogonal experiments,the optimal process was determined.The conditions were:microencapsulation temperature was 30 ℃;microencapsulation time was 1 hour;the ratio of core-substance to wall-material was 3∶7(W/W),and the content of arabic gum was 40%;the percent of EDTA-2Na in the whole materials was 0.02%(W/W),and the content of the slurry was 25%(W/V).Under this condition,with a spray drying method,the efficiency and productivity of the microcapsule was up to 95.9% and 90.6%,respectively.The proanthocyanidins was not lost or destroyed during the processing HPLC detection,and its stability was also increased.