The manufacture of microencapsu1ation of onion oil flavor by complex coacervation using gelatin and gum arabic as the wall materials was investigated.The influence of the ratio of core to wall,pH and hardening time on the morphology of the microencapsu1ation was evaluated.Core to wall ratio 1∶ 2;pH4.15;the transglutaminase used as cross-linking agent to gelation ratio 25%;solidified time12h were found to be the optimum conditions.Finally,the microencapsulation powders were prepared by spray-drying(inlet temperature was 185℃,outlet temperature was 80℃ and feed temperature was 50℃).The moisture content and encapsulation efficiency of microencapsulation powders was 2.87% and 89.55% respectively.