文档介绍：: .
食品工业科技性功能，同时，亚麻籽油亦存在氧化稳定性差、水
溶性低、生物利用度低等缺陷，严重限制了其在食品及其它领域的应用。利用乳液体系包埋亚麻籽油是解
决这些缺陷的一种潜力方法。本文归纳总结了普通乳液、微乳液、纳米乳液、Pickering 乳液、多层乳液以
及乳液凝胶等不同乳液体系的特点及其包埋亚麻籽油的研究现状，分析了不同乳液体系提高亚麻籽油氧化
稳定性和生物利用度的原因，对乳液体系包埋后亚麻籽油的应用现状进行综述，旨在为乳液体系的深入研
究以及亚麻籽油的广泛应用提供一定理论参考。
关键词：乳液体系；亚麻籽油；氧化稳定性
Research progress on embedding flaxseed oil in emulsion system
SUN Hongtao1, MA Yan1, GUO Hongtao2, SONG Lianjun1, SUN Xiaodong3, QIAO Mingwu1,
HUANG Xianqing1,*
( of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, China;
Forest Holiday Food Technology Development Co., Ltd., Luohe, 462005, China;
Tangxi Hydrocolloid Research Institute, Zhengzhou, 451162, China)
Abstract: Flaxseed oil is rich in polyunsaturated fatty acids and has a variety of physiological functions, At the
same time, flaxseed oil has poor oxidation stability, low water solubility and low bioavailability, which seriously
limits its application in food and other fields. Embedding flaxseed oil in emulsion system is a potential approach to
address these deficiencies. This paper summarizes the characteristics of different emulsion systems, such as
ordinary emulsion, microemulsion, nano-emulsion, Pickering emulsion, multiple emulsion, and gelled emulsion, as
well as the research status of embedding flaxseed oil. Based on the reasons of oxidative stability and bioavailability,