In this work, vitamin A (V_A) and vitamin D (V_D3) were co-encapsulated in the emulsion stabilized by sodium octenyl succinate starch/chitosan/tannic acid (OSA-S/CS/TA) complex. The influence of TA concentration on emulsion stability was estimated, and the underlying mechanism was revealed from the perspective of interface characteristic. The TA incorporation improved the long-term and thermal stability of the emulsion. Compared with the emulsion without TA, the retention rate of V_A and V_D3 increased by 15.2%–24.5% after storage, and the oxidative product decreased by 23.9%–43.3% after heating. TA was anchored at the oil-water interface to reduce the interfacial tension and form the interfacial film with antioxidation and viscoelasticity. TA and OSA-S/CS were combined by hydrogen bonds at sequential two sites (ΔH₁ = −36.42 kJ mol⁻¹, ΔS₁ = −0.04 kJ mol⁻¹·K⁻¹, ΔH₂ = −2.77 × 10³ kJ mol⁻¹, ΔS₂ = −9.25 kJ mol⁻¹·K⁻¹). The research expanded the application of TA, V_A, and V_D3 in food systems.

在这项工作中，维生素 A (V _A ) 和维生素 D (V _D3 ) 被共同封装在辛烯基琥珀酸钠淀粉/壳聚糖/单宁酸 (OSA-S/CS/TA) 复合物稳定的乳液中。评估了TA浓度对乳液稳定性的影响，并从界面特性的角度揭示了其潜在机制。TA 的加入提高了乳液的长期稳定性和热稳定性。_{与不含TA的乳液相比，V A}和V _D3的保留率贮存后氧化产物增加15.2%～24.5%，加热后氧化产物减少23.9%～43.3%。TA锚定在油水界面，降低界面张力，形成具有抗氧化和粘弹性的界面膜。TA和OSA-S/CS通过氢键在连续的两个位点结合( ΔH ₁  = -36.42 kJ mol ^-1 , ΔS ₁  = -0.04 kJ mol ^-1 ·K ^-1 , ΔH ₂  = -2.77 × 10 ³  kJ mol ^-1 , ΔS ₂  = -9.25 kJ mol ^-1 ·K ^-1 )。该研究拓展了TA、VA _、和食品系统中的V _{D3 。}