Kiwi fruit seed oil has higher content of unsaturated fatty acid, which, specially, contains more than 63.99% linolenic acid. For avoiding oxidation of the oil, the study detailed the microencapsulation of kiwi fruit seed oil by spray-drying method, and the structure of the products was observed by scanning electron microscope (SEM) as well as the products were studied by oxidation experiment. The result showed that microencapsulation in good structure and antioxidation by spray-drying technological parameters as follows can be obtained: soybean protein isolation (SPI) and maltodextrin was in proportion of 1∶1 as the wall materials, the proportion of kiwi fruit seed oil to wall materials was 1∶1.5, the concentration of emulsion was 25% (W/V), homogenizing pressure was 30～35 MPa, temperatures of entering wind and out wind were 180℃ and 80℃, respectively.