The borage oil was encapsulated using three groups of wall materials by spray drying method， the physicochemical properties， stability and in vitro release behavior of three different borage oil microcapsules were evaluated. The results showed that compared with the other two borage oil microcapsules， the encapsulation rate of borage oil microcapsules made of sodium casein and gelatin and corn syrup was the highest， up to 95.7%， and the particle size was the smallest （264.09 nm）. The apparent structure of microcapsules is more complete and uniform. Meanwhile， differential scanning calorimetry， thermal analysis and accelerated storage experiments revealed that borage oil microcapsules presented the best protection against heat and oxidation， and the core material total release rate of borage oil microcapsules in gastrin-intestinal was also the largest after in vitro digestion（82.47%）. Therefore， the formulation is more suitable than the other two formulations to prepare borage oil microcapsules with high stability and high in vitro digestion release rate. Microencapsulated borage oil contributes to the absorption of the active components of functional oils in the human body， which is more suitable for food industry applications.