Pickering乳液是一种以固体颗粒作为乳化剂并不可逆吸附在油水界面的稳定性乳液。黄酮化合物在水中的低溶解性为其作为Pickering乳液的稳定剂提供了理论基础。该研究选用天然黄酮——木犀草素联合羧甲基壳聚糖和透明质酸两种多糖制备复合颗粒，作为Pickering乳液的乳化剂，得到具有抗氧化功能及稳定的食品级Pickering乳液。结果表明，木犀草素能够有效增加多糖的乳化效果，制备的乳液大小均一，平均粒径在660.23 nm左右，且乳滴相互分散，PDI约为0.10，在环境因素改变后仍较稳定，并在储存15d后能够保持较好的物理稳定性。通过加速氧化实验发现，添加木犀草素后乳液在贮藏过程中初级氧化产物(Peroxide Value, POV)明显减少，木犀草素的加入增强了乳液的氧化稳定性。因此，通过构建木犀草素协同透明质酸-羧甲基壳聚糖形成的复合颗粒作为乳化剂，证明木犀草素在充当活性成分的同时，还能显著提高乳液的稳定性并延缓油脂氧化。本研究为黄酮类化合物用于稳定Pickering乳液提供了理论基础，有利于促进黄酮类化合物的高效利用。

Pickering emulsions are stabilizing emulsions that use solid particles as emulsifiers and are irreversibly adsorbed at the oil-water interface. The low solubility of flavonoids in water provides a theoretical basis for their use as stabilizers in Pickering emulsions. In this study, luteolin, a natural flavonoid, was selected to combine two polysaccharides, carboxymethyl chitosan and hyaluronic acid, to prepare composite particles, which were used as emulsifiers for Pickering emulsions, to obtain food-grade Pickering emulsions with antioxidant function and stability. The results showed that luteolin could effectively increase the emulsification effect of polysaccharides, and the prepared emulsions were uniform in size, with an average particle size of about 660.23 nm, and the droplets were dispersed with a PDI of about 0.10, which were still stable after the environmental factors were changed, and were able to maintain a good physical stability after 15 d of storage. Through the accelerated oxidation experiment, it was found that the primary oxidation products (Peroxide Value, POV) of the emulsions were significantly reduced during the storage process after the addition of luteolin, and the addition of luteolin enhanced the oxidative stability of the emulsions. Therefore, by constructing the composite particles formed by luteolin and hyaluronic acid-carboxymethyl chitosan as emulsifier, it is proved that luteolin could significantly improve the stability of emulsion and delay the oxidation of oil while acting as the active ingredient. This study provides a theoretical basis for the use of flavonoids in stabilizing Pickering emulsions, which is conducive to the efficient utilization of flavonoids.