油凝胶在食品、药品、化妆品等领域具有广泛的应用。近年来，复合油凝胶因其优异的可调性备受关注。该研究以不同的基料油性质来调控神经酰胺-卵磷脂水致复合油凝胶体系的性质。流变仪测试表明，基料油极性和粘度增大导致凝胶的强度从223.22 Pa增加到1 954.71 Pa。差示扫描量热和偏光显微结构显示，凝胶强度的增加是由于结晶焓的增加（从6.60 J/g增加到8.09 J/g）。傅里叶变换红外光谱结果表明，在3 750~3 100 cm-1的氢键强度从2.49增大至7.12。研究表明，基料油的粘度和极性性质可通过影响凝胶体系的结晶度和氢键相互作用强度来影响宏观性质。但上述的非同步变化说明可能还有其他因素，如晶体颗粒与水的接触也影响凝胶的宏观性质。该研究为基料油调控油凝胶性质方面提供了新思路。

Oleogels are widely used in food, medicine, cosmetics, and other fields. Because of their excellent tunability, multi-component oleogels have recently attracted considerable attention. In this study, the properties of water-induced ceramide–lecithin oleogels were regulated by changing the properties of the base oil. With the increase in polarity and viscosity of the base oil, the gel strength increased from 223.22 to 1 954.71 Pa. Differential scanning calorimetry and polarized microscopy showed that the gel strength increased owing to the increase in crystallization enthalpy (from 6.60 to 8.09 J/g). Additionally, the area of the hydrogen bond peak at 3 750~3 100 cm-1 in the Fourier transform infrared spectra increased from 2.49 to 7.12. Overall, the viscosity and polarity of the base oil affected hydrogen bonds and crystallinity, and thus affected the macroscopic properties of the oleogel. However, the above nonsynchronous variation suggests that there may be other factors, such as the contact between crystal particles and water, that affect the macroscopic properties of the gel.

广东省自然科学杰出青年基金项目（2018B030306034）；广东省科协青年科技人才培育计划项目（SKXRC202203）