该文通过添加短直链淀粉对玉米醇溶蛋白和果胶进行改性，探究了不同短直链淀粉添加量对三元复合颗粒结构和乳化性的影响，同时采用傅立叶红外光谱、高效凝胶排阻色谱等方法对三元复合颗粒进行了表征。进一步利用正交试验优化了包埋明日叶黄酮的皮克林乳液的制备参数，开发一种明日叶黄酮的递送系统，提高生物利用度。研究结果表明，短直链淀粉的加入有效改善了玉米醇溶蛋白和果胶的两亲性，短直链淀粉添加量为0.4 g，即短直链淀粉，玉米醇溶蛋白和果胶三者添加质量比为0.16:1:1时，形成的三元复合颗粒粒径最小仅为592.6 nm，电位低至-45.8 mV，形成紧密堆积的网络结构，且该复合颗粒能有效稳定皮克林乳液，并保护明日叶黄酮耐受口腔及胃的消化环境，有效提高其生物利用度，达49.35%。该研究为短直链淀粉基皮克林乳液的开发、在递送体系方面的应用及黄酮类化合物生物利用度的提高提供了理论参考。

Zein and pectin were modified by adding short chain amylose, whereafter the effects of the different added amounts on the structure and emulsibility of the ternary complex particle were investigated. The ternary complex particles were then characterized using methods such as Fourier infrared spectroscopy and high-performance gel exclusion chromatography. Subsequently, the parameters for preparing the Pickering emulsion embedded with Angelica keiskei flavonoids were optimized using an orthogonal experimental design, aiming to develop a delivery system for flavonoids with enhanced bioavailability. Results indicated that short chain amylose addition effectively improved the amphiphilicity of zein and pectin, forming ternary complex particles with the smallest particle size of 592.6 nm and the lowest Zeta potential of -45.8 mV with short chain amylose addition of 0.4 g and a mass ratio of short chain amylose, zein, and pectin of 0.16:1:1. Moreover, the ternary complex particles formed a tightly stacked network structure, and flavonoids extracted from Angelica keiskei can be protected to tolerate the digestive environment of the oral cavity and stomach, improving the bioavailability up to 49.35%. This study provides a theoretical reference for the development of short chain amylose-based Pickering emulsions, their application in delivery systems, and improving flavonoid bioavailability.

嘉兴市科技特派员专项（2022K107）；国家自然科学基金项目（31972017）；宁波市公益性科技计划项目（2022S141）