环境响应型乳液因其对环境响应的独特结构功能特性而广受关注，在活性成分的递送方面具有巨大潜力。课题组前期研究表明调控食品组分的界面吸附行为和微环境可构建环境响应型乳液凝胶体系，且乳液体系可有效改善活性成分生物利用率。然而目前关于环境响应型乳液传递体系的构建及其对活性成分生物利用率的影响机理尚不明确。本项目拟以亲脂性活性成分为模型芯材，通过微环境驱动复合组分的界面动力学吸附与静电吸引构建环境响应型乳液传递体系；结合耗散动力学模拟探讨乳液的界面吸附行为与环境响应性能的内在匹配关系和反馈调节，突破亚稳态-稳态化-环境响应型的乳液体系的构建技术；采用体内外消化模型研究消化吸收过程中乳液环境响应性质对活性成分生物利用率的影响，构建数据挖掘模型，阐析环境响应型乳液传递体系对负载活性成分生物利用率改善机制，为高品质乳液基食品的理想构建以及复杂食品体系中活性成分营养增效机理的深入研究提供理论参考。

Environmental responsive emulsions have attracted much attention due to their unique structural and functional characteristics in response to the environment and possess great potential in the delivery of active ingredients. Our previous studies have shown that the environmental responsive emulsion gel system could be constructed by regulating the interfacial adsorption behavior and microenvironment of food components, and the emulsion system could effectively improve the bioavailability of the active ingredients. However, the preparation of environmental responsive emulsion and its effect mechanism on the bioavailability of active ingredients are still unclear. In this project, lipophilic active ingredients are used as the model core material and an environmental responsive emulsion system will be fabricated from regulating the interfacial adsorption behavior and electrostatic attraction driven by the microenvironment. Dissipation dynamics simulation is used to characterize the intrinsic matching relationship and feedback regulation between the interface adsorption behavior of emulsion and environmental response performance, which aimed to break through the construction technology of metastable-steady-state-environmental responsive emulsion system. Subsequently, the effects of emulsion environmental response on bioavailability of active ingredients during digestion and absorption will be studied by in vitro and in vivo digestion model. Finally, data mining model will be established to investigate the improvement mechanism of environment responsive emulsion on the bioavailability of loaded active ingredient. These research could provide theory reference for fabrication of high quality emulsion-based food products and further study on the mechanism of nutritional synergism of active ingredients in the complex food systems.