In this study, hemp seed oil (HSO) emulsions stabilized with hemp seed protein (HPI) were prepared and treated with high intensity ultrasonic (HIU). The effects of different treatment powers (0, 150, 300, 450, 600 W) on the properties, microstructure and stability of emulsions were investigated. HIU-treated emulsions showed improved emulsifying activity index and emulsifying stability index, reduced particle size, and increased absolute values of ζ-potential, with the extreme points of these indices occurring at a treatment power of 450 W. Here, the emulsion showed the best dispersion and the smallest particle size in fluorescence microscopy observation, with the highest adsorbed protein content (30.12%), and the highest tetrahydrocannabinol (THC) retention rate (87.64%). The best thermal and oxidative stability of the emulsions were obtained under HIU treatment with a power of 450 W. The D₄₃ and the peroxide values (POV) values after 30 d storage were the smallest at 985.74 ± 64.89 nm and 4.6 μmol/L, respectively. Therefore, 450 W was optimal HIU power to effectively improve the properties of HPI-stabilized HSO emulsion and promote the application of HSO and its derivatives in food processing production.

在这项研究中，制备了用大麻籽蛋白 (HPI) 稳定的大麻籽油 (HSO) 乳液，并用高强度超声波 (HIU) 处理。研究了不同处理功率（0、150、300、450、600 W）对乳液性能、微观结构和稳定性的影响。HIU 处理的乳液显示出改善的乳化活性指数和乳化稳定性指数，减小了粒径，增加了 ζ 电位的绝对值，这些指数的极值出现在 450 W 的处理功率下。这里，乳液表现出最好的在荧光显微镜观察中分散度和粒径最小，吸附蛋白含量最高（30.12%），四氢大麻酚（THC）保留率最高（87.64%）。₄₃和储存 30 d 后的过氧化值 (POV) 值最小，分别为 985.74 ± 64.89 nm 和 4.6 μmol/L。因此，450 W是最佳HIU功率，可有效改善HPI稳定HSO乳液的性能，促进HSO及其衍生物在食品加工生产中的应用。