Abstract:The emulsion stability and its influencing factors，including droplet size，zeta-potential，degree of hydrolysis and surface hydrophobicity were analyzed during the process of aqueous enzymatic extraction.The current commonly used demulsification methods were introduced，which were mainly divided into physical demulsification，chemical demulsification，enzymatic demulsification and compound demulsification.Explain the basic principles of various demulsification methods,as well as the stability changes of emulsions and give examples.Emphasizes on the research progress of enzymatic demulsification,and prospects for the future of this technology.