Objective: To optimize preparation process of starch sodium octenyl succinate(SSOS) inclusion compound of volatile oil from Foeniculi Fructus and investigate its stability. Method: Ultrasonic cell disruption was adopted to prepare SSOS inclusion compound of volatile oil from Foeniculi Fructus

taking comprehensive score of yield of inclusion compound and inclusion rate of volatile oil as index

orthogonal test was employed to optimize inclusion process with working-interval time

total inclusion time and ratio of volatile oil from Foeniculi Fructus to SSOS as factors.Differential scanning calorimetry(DSC)

thin layer chromatography(TLC) and infrared spectroscopy(IR) were used for structure characterization of inclusion compound.Stability of inclusion compound was examined under strong light

high temperature and high humidity. Result: Optimum inclusion conditions were as follows:working time of 15 s

interval time of 20 s

total inclusion time of 12 min

ratio of volatile oil from Foeniculi Fructus to SSOS of 1:6.SSOS inclusion compound of volatile oil from Foeniculi Fructus formed successfully.Under affecting factors

the content of volatile oil in inclusion compound decreased 14.5%

19.5%-38.6% and 15.5%-30.0%

respectively. Conclusion: This optimized inclusion process was stable and feasible with high inclusion rate

it provides a reference for application of SSOS in inclusion process of volatile oil.