Millet bran is rich in nutrients and bioactive components. Polyphenols play an important role as one of the active components， but their properties are not very stable and are prone to oxidative degradation under certain conditions. In this paper， we extracted polyphenols from millet bran by ultrasonic combined with DESs and prepared microcapsules by embedding them to study their physicochemical properties. The results showed that the total polyphenol content of millet bran was 10.58 mg/g under the conditions of ultrasonic-assisted extraction for 30 min at 45 ℃ with a material-liquid ratio of 1∶36 g/mL. After the microcapsules were prepared， the structure of millet bran polyphenol microcapsules was analyzed by scanning electron microscopy， and it was found that the outer surface of the microcapsules was smooth and the particles were of uniform size. The infrared spectrum showed that the yeast cells had a good effect on the encapsulation of millet bran polyphenols； in the simulated gastric juice， the release of millet bran polyphenol microcapsules was faster than in the simulated intestinal juice， and the core material was released up to 96% within 2 h， and the core material was basically released completely after 5 h. Microencapsulation increased the stability performance of millet bran polyphenols， and provided the theoretical basis for the deep development and utilization of millet bran.