Abstract: In order to mask off flavor and enhance stability of vitamins, compound vitamin microcapsules were prepared by freeze-drying, comminuting and sieving. The mixture of thiamine hydrochloride, riboflavin, pyridoxine hydrochloride, folic acid and nicotinamide was used as core material. Xanthan gum, arabic gum, guar gum, carrageen gum and gelatin were selected as wall material, respectively. The influences of ratio of wall material to core material and concentration of wall material on the loading, encapsulation efficiency and stability of vitamins were investigated. The encapsulation efficiency and stability of vitamins indicate that xanthan gum, arabic gum or guar gum is suitable wall material. As the ratio of wall material to core material increases, the encapsulation efficiency and stability of vitamins increase while the loading of vitamins decreases. The optimum ratio is 5︰1 (m/m). The optimum concentration of wall material is 1︰50 (m/V). Higher concentration of wall material is unfavourable to the preparation, and lower concentration is unfavourable to the encapsulation efficiency of vitamins. Under optimum preparation conditions, the loading is more than 0.2 g/g, the encapsulation efficiency of vitamins is more than 95%, and the stability of vitamins within microcapsules is enhanced obviously.