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采用捣碎、匀浆、离心分离方法，从去红衣花生仁制取花生油脂乳状液，应用微电泳仪测定乳脂球在系列ｐＨ值和不同浓度的几种盐溶液中的ξ－电位，探讨了乳脂球的稳定性及其乳化成的组成。
The peanut oil emulsion was prepared from peanut kernels by using the method of mashing, homogenizing and centrifugal separation. The ξ-potential of the peanut balls in several salt solutions with different pH and different concentrations was determined by micro-electrophoresis The stability of the milk fat ball and the composition of its emulsification.