This study prepared edible docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) nanoemulsion using EPI (emulsion phase inversion) method. The method for preparing DHA and EPA nanoemulsions is safe, convenient, low in energy consumption and can be used for food production. Factors affecting particle size and stability during preparation were investigated. Based on the optimal particle size combination, stability studies including particle size and residual rates of DHA and EPA at different temperature, pH and metal ions. The results showed that the nanoemulsion had good stability at low temperature storage, near neutral pH and in the absence of transition metal ions such as Fe³⁺, Cu²⁺, Al³⁺. The experiment initially studied the effect of nanoemulsion on apple juice beverage on the basic properties of juice itself. It was feasible in practical application of edible nanoemulsion.

本研究采用EPI（乳液相转化）方法制备了可食用二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）纳米乳液。该DHA和EPA纳米乳液的制备方法安全，方便，能耗低，可用于食品生产。研究了在制备过程中影响粒径和稳定性的因素。基于最佳粒径组合，稳定性研究包括DHA和EPA在不同温度，pH和金属离子下的粒径和残留率。结果表明，该纳米乳液在低温保存，pH值接近中性和不存在过渡金属离子如Fe ³⁺，Cu 2 ⁺，Al ^3+时均具有良好的稳定性。。该实验最初研究了纳米乳液对苹果汁饮料对果汁本身基本特性的影响。在食用纳米乳的实际应用中是可行的。