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为增强卵磷脂在食品领域的适用性，促进菜籽油凝胶的开发，以菜籽油为基料油，添加卵磷脂和山梨醇酐单硬脂酸酯（SMS）制备菜籽油凝胶，探究卵磷脂与SMS质量比（0∶ 10、1∶ 9、2∶ 8、3∶ 7和4∶ 6）对其理化性质、微观结构与氧化稳定性的影响。结果表明：卵磷脂与SMS质量比对菜籽油凝胶硬度和析油率具有显著影响（p< 0.05)，卵磷脂与SMS质量比为2∶ 8时菜籽油凝胶的硬度最高，析油率最低；菜籽油凝胶的弹性模量（G′）均大于黏性模量(G″)，表明全部形成凝胶结构，卵磷脂与SMS质量比为2∶ 8时具有最高的弹性模量和黏性模量；XRD、氧化稳定性、FTIR和DSC分析表明，卵磷脂比例的增加有利于菜籽油凝胶结晶和氧化稳定性的提升，但热力学稳定性降低，菜籽油凝胶网络分子间作用力以氢键为主。综上，卵磷脂与SMS复合作为凝胶剂可有效固化菜籽油成功构建菜籽油凝胶体系，其中卵磷脂与SMS质量比为2∶ 8时形成的菜籽油凝胶的凝胶特性最好。 To enhance the applicability of lecithin in the food field and promote the development of canola oil oleogels, canola oil oleogels were prepared by adding lecithin and sorbitan monostearate (SMS) to canola oil,and the effects of mass ratios of lecithin to SMS(0∶ 10, 1∶ 9, 2∶ 8, 3∶ 7 and 4∶ 6) on their physicochemical properties, microstructure and oxidation stability were investigated. The results showed that the mass ratio of lecithin to SMS had significant effects on the hardness and oil separation rate of canola oil oleogels (p

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)