宜蘭為金棗的主要產地，品質也居台海兩岸之冠，金棗富含維他命C、果膠質，多酚、類黃酮及胡蘿蔔素等機能性成份。本研究主要是以微膠囊包覆技術(microencapsulation)製備膠體顆粒(gel beads)用以控制金棗精油的釋放。其中微膠囊的製備方法，是利用聚電解質複合反應(ployelectrolyte complex reaction)將含金棗精油之海藻(sodium alginate, SA)高分子膠體溶液滴入氯化鈣水溶液中，使與鈣離子(Ca2+)進行離子交聯(ion cross-linking)反應生成三度空間網狀結構的Tween85/金棗精油/SA/Ca2+微膠囊。探討不同濃度氯化鈣、海藻酸鈉、精油濃度對金棗精油微膠囊重量平均粒徑之影響，以藉由調整微膠囊粒徑，控制金棗精油的釋放速率，以作為未來開發為膠囊型化妝品與美容保健產品之用。

The specialties of location have become a mainstream in the development of active ingredients for the cosmetic industry. Thus, this study focuses on kumquat was one of the famous specialties of Yi-lan. This project is a study on the synthesis of microcapsule by microencapsulation to control the release of kumquat essential oil. The microcapsules of kumquat essential oil were prepared by ionic cross-linking with sodium alginate and calcium chloride. The effect of various experimental parameters (kumquat oil, sodium alginate and calcium Ion concentration) on the microcapsule sizes were investigated.