Abstract: In this study,chitosan and gelatin were used as carrier to encapsulate tea polyphenols through self-assembled method,and the embedded rate was as the response value. The D-optimal mixture was used to optimize the microencapsulation of tea polyphenol. To investigate the inhibitory effect of the tea polyphenol microcapsules on lipid oxidation,the microcapsules polyphenols were added in a mass ratio to the meat emulsion,the difference in flavor by electronic nose and malondialdehyde content in meat samples during storage were determined. The results showed that the tea polyphenol-gelatin-chitosan proportion was 0.40,0.50 and 0.10(the total dry matter of the experimental system was 1),respectively,and the embedded rate was 50.87%. The TBARs values in pork samples including 0.01%,0.03%,and 0.05% tea polyphenol microcapsules were 0.183,0.135,0.108 mg/kg when stored at 4 ℃ for 10 d,respectively,which was lower than the blank treatment without tea polyphenols addition and non-microcapsule tea polyphenol treatment groups significantly(P<0.05),the results of electronic nose measurement showed that the flavor of treated by tea polyphenols was also different from that of the blank group, indicated that the tea polyphenol microcapsules could inhibit lipid oxidation effectively,and extend the preservation time of pork.