Objective： The effects of the ratio of composite wall materials on the storage stability of yolk lecithin microcapsules were studied and the best ratio was determined. Method： Egg yolk lecithin microcapsules were prepared by spray drying method with egg yolk lecithin as core material， maltodextrin and gum arabic （mass ratio 1 ∶ 3， 1 ∶ 1 and 3 ∶ 1） as wall materials. The differences of physiochemical properties and morphology of the microcapsules prepared with different wall materials were studied. The changes in embedding rate， color （L*， a* and b*） and TBARS value of egg yolk lecithin microcapsules were analyzed by accelerated oxidation test. Result： The solubility， fluidity and surface morphology of the prepared microcapsules were all good， while maltodextrin and gum arabic with the mass ratio of 1 ∶ 3 or 3 ∶ 1 had better embedding effect （66.40% and 66.52%， respectively）. With the increase of maltodextrin ratio in the wall material， the embedding rate and color of microcapsules were more stable， and the oxidation degree of egg yolk lecithin was decreased. Conclusion： The storage stability of egg yolk lecithin microcapsules was better with the optimal mass ratio （3 ∶ 1） of maltodextrin and gum arabic.