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适宜的乳化剂组成对于乳液的特性及稳定性有重要的影响。为超声乳化制备稳定的亚麻籽油乳液，以大豆分离蛋白（SPI）和大豆磷脂（SLT）为乳化剂，亚麻籽油为油相制备O/W乳液，研究SPI与SLT比例对亚麻籽油乳液特性的影响，从乳液的微观结构、水合平均粒径、多分散指数、ζ-电位、分层稳定性、表观黏度及低场核磁共振弛豫特性等方面进行了比较。结果表明，随着SPI与SLT比例从3∶ 1减小至1∶ 3，乳液的水合平均粒径增大，多分散指数先减小后增大，ζ-电位绝对值、乳层析指数及表观黏度总体增大，且T2弛豫图谱右移，体系中氢质子所受的束缚力减小。当SPI与SLT比例为1∶ 1时，乳液的多分散指数最低（0.07±0.07）且粒径呈单峰分布，ζ-电位绝对值较高，乳层析指数较低，同时体系中氢质子所受的束缚力较大，表观黏度较大，说明所形成的亚麻籽油乳液体系更为均匀、稳定。The appropriate emulsifier composition has important influence on the properties and stability of the emulsion. In order to prepare stable flaxseed oil emulsion by ultrasound, O/W emulsion was prepared with soybean protein isolate (SPI) and soybean lecithin (SLT) as emulsifier, flaxseed oil as oil phase, and the effects of ratio of SPI to SLT on the properties of flaxseed oil emulsion were studied. The microstructure, hydrodynamic average diameter, polydispersity index, ζ-potential, creaming stability, apparent viscosity, and low-field NMR relaxation behavior were compared. The results showed that as the ratio of SPI to SLT decreased from 3∶ 1 to 1∶ 3, the hydrodynamic average diameter of the emulsion increased, the polydispersity index first decreased then increased, and the absolute value of ζ-potential, creaming index and apparent viscosity increased overall. The transverse relaxation time (T2) distribution shifted to the right, and the binding force of hydrogen protons in the system decreased. When the ratio of SPI to SLT was 1∶ 1, the polydispersity index of the emulsion was the lowest (0.07±007) with a unimodal particle size distribution. The absolute value of ζ-potential was higher, and the creaming index was lower. At the same time, the binding force of hydrogen protons in the system was relatively stronger, and the apparent viscosity was relatively larger, indicating that the formed flaxseed oil emulsion system was more uniform and stable.