A method to prepare O/W emulsion of octacosanol was established,and effects of different salts,sugars,organic acids and amino acids to octacosanol emulsion stability were also discussed in detail.

• 通过实验,建立了二十八烷醇O/W乳状液配制方法,对不同食品添加剂对其稳定性的影响进行了详细研究。