本文研究了酪蛋白酸钠稳定的平均粒径小于100 nm的海藻油乳液（O/W）的一般性质及环境因素对其稳定性的影响。采用微射流高压均质结合溶剂（乙酸乙酯）辅助蒸发法制备了海藻油含量1%的乳液（EAE-nano），用微射流高压均质法制备海藻油含量10%的乳液（AE-nano）作为对照。将AE-nano稀释10倍后与EAE-nano 对比观察，AE-nano为乳白色，而EAE-nano呈半透明状。用动态光散射技术研究了EAE-nano的一般性质；以及加入0~500 mmol/L的NaCl、在3.0~7.0的范围调节pH值、用沸水加热处理等环境因素对乳液物理稳定性的影响。在pH为7.0时，EAE-nano的平均粒径为76.8±0.5 nm，AE-nano的平均粒径为180.9±2.1 nm； EAE-nano比AE-nano对于NaCl、pH值的变化、加热处理等环境压力有更好物理稳定性。用微射流高压均质结合溶剂辅助蒸发法制备的酪蛋白酸钠稳定的食品级乳液，在饮料的生产和疏水性生物活性物质的包封等应用方面显示出很高的潜在应用价值。

Oil-in-water algae oil nanoemulsions (EAE-nano) containing small lipid droplets (d<100 nm) stabilized by sodium caseinate (SC) were fabricated via high-pressure homogenization and solvent (ethyl acetate) evaporation, while oil-in-water algae oil emulsions (AE-nano）were prepared by high-pressure homogenization as control. EAE-nano appeared to be translucent, but AE-nano was opaquein at the same oil concentration (1% algae oil). The properties of EAE-nano and the effects of pH, ionic strength (0~00 mmol/L NaCl) and thermal processing on the stability of EAE-nano were examined by dynamic light scattering technique. At pH 7.0, the mean particle size of EAE-nano was 76.8±0.5 nm, AE-nano was 180.9±2.1 nm. The effects of pH, ionic strength (0~00 mmol/L NaCl), thermal treatment (boiled 15 min) on the stability of the nanoemulsions and conventional emulsions were examined. The results indicated that EAE-nano had better stability to droplet aggregation and creaming than AE-nano. These results have important consequences for the utilization of food-grade nanoemulsions in beverage industries and encapsulating lipophilic functional components.

国家自然基金项目(31571785）；辽宁省教育厅一般项目（L2015499）；沈阳师范大学博士启动基金