该文研究了蚕蛹多糖(Polysaccharide of Silkworm Pupa, PSP)的组成、结构及其在乳液中的应用。从蚕蛹中提取PSP并用其制备高内相乳液（Φ=74%），评估了PSP的组成和结构，并分析了PSP质量浓度对乳液乳化活性指数（Emulsifying Activity Index, EAI）、乳化稳定性指数（Emulsion Stability Index, ESI）、Zeta电位、液滴尺寸、乳析指数、稳定性指数和流变学特性的影响。结果表明：PSP是一种酸性多糖，由岩藻糖、氨基半乳糖盐酸盐、鼠李糖、阿拉伯糖、盐酸氨基葡萄糖、半乳糖、葡萄糖、甘露糖和葡萄糖醛酸组成。PSP质量浓度对乳液的稳定性具有显著影响，随着PSP质量浓度从5 mg/mL增加至80 mg/mL，乳液EAI从3.43 m2/g增加至17.24 m2/g、ESI从10.39 min提高至548.3 min，Zeta电位绝对值从15.77 mV上升至28.1 mV，液滴尺寸从135.8 μm减小至62.07 μm。由80 mg/mL PSP稳定的乳液具有最小的稳定性指数和最大的黏度，表现出最佳的贮藏稳定性。该研究表明，PSP能够稳定高内相乳液，并且一定范围内（5~80 mg/mL）可通过提高其浓度改善乳化效果，可作为食品工业中的乳化剂和增稠剂。

The composition, structure, and application of polysaccharide of silkworm pupa (PSP) in emulsions were investigated in this study. PSP was extracted from silkworm pupae and used to prepare high internal phase emulsions (Φ=74%). The composition and structure of PSP were evaluated, and the effects of PSP concentrations on the emulsifying activity index (EAI), emulsion stability index (ESI), Zeta potential, droplet size, creaming index, stability index, and rheological properties of the emulsion were analyzed. The results showed that PSP was an acidic polysaccharide, which primarily composed of fucose, N-acetyl-D-galactosamine hydrochloride, rhamnose, arabinose, N-acetyl-D-glucosamine hydrochloride, galactose, glucose, mannose, and glucuronic acid. The concentrations of PSP significantly influenced the stability of the emulsion. As the PSP concentrations increased from 5 mg/mL to 80 mg/mL, the EAI increased from 3.43 m2/g to 17.24 m2/g, the ESI improved from 10.39 min to 548.3 min, the absolute value of Zeta potential rose from 15.77 mV to 28.1 mV, and the droplet size decreased from 135.8 μm to 62.07 μm. Among them, the emulsion stabilized by 80 mg/mL PSP exhibited the lowest stability index and highest viscosity, exhibiting the best storage stability. This study showed that PSP can stabilized high internal phase emulsion, and increasing its concentration within a certain range (5~80 mg/mL) can improve emulsification performance, making it suitable as an emulsifier and thickener in the food industry.