富含ω-3/ω-6营养型脂肪酸植物油中典型α,β-不饱和醛类化合物生成的热响应机制研究

The safety problem of α, β-unsaturated aldehydes produced during the thermal process of vegetable oil, which is genotoxic and cytotoxic, has become one of the hot spots of food safety in the world nowadays. Researching on the thermal response mechanism between the reduction of ω-3/ω-6 fatty acids and formation of HHE and HNE, this subject can help to provide a theoretical basis to control the formation of HHE and HNE, and ensure the safe and healthy consumption of vegetable oils. The study includes: (1) Establishment of the simultaneous determination method which can separate efficiently and quantitate accurately of α, β-unsaturated aldehydes HHE and HNE in vegetable oils. (2) Regularity will be explored in the thermal response kinetic formation of HHE and HNE during the thermal progress of vegetable oils, meanwhile the influence factors of their formation will also be involved. (3) Explore the kinetic formation of HHE and HNE under frying condition, and kinetic models will be constructed to investigate the relationship between reduction of ω-3 and ω-6 fatty acids and formation of HHE and HNE. Meanwhile, the effects and quantitative relationship of acylation position of ω-3/ω-6 fatty acids and vegetable oil trace companions on the elimination of ω-3 or ω-6 fatty acids and the formation of HHE and HNE will be studied. (4) With the help of modern instrumental analysis methods and isotope labelling technique, thermal response mechanism between the reduction of ω-3/ω-6 fatty acids and the formation of HHE and HNE will be investigated in molecular level. Besides, the precursor of HHE and HNE, reaction activation energy and the reaction path will also be involved.

植物油热加工过程具有基因毒性α,β-不饱和醛的生成已经成为当今食品安全关注的热点。本课题拟通过研究植物油中ω-3/ω-6脂肪酸消减与HHE和HNE生成的热响应机制，为控制HHE和HNE的生成，保证食用油的安全提供理论依据。内容包括：（1）建立植物油HHE和HNE高效分离及准确定量的方法；（2）研究植物油热加工过程HHE和HNE的生成规律，探究其关键影响因子；（3）研究煎炸环境下ω-3/ω-6脂肪酸的消减与HHE及HNE生成的热响应规律，借助反应动力学及多响应拟合分析法探究酰化位置及植物油微量伴随组分对ω-3/ω-6脂肪酸消减及目标醛生成的量化关系；（4）借助现代仪器分析及同位素标记技术，从分子水平探究模拟植物油煎炸体系ω-3/ω-6脂肪酸消减与目标醛生成的热响应机制，HHE及HNE生成的前驱物质、反应活化能，反应路径，为控制ω-3/ω-6脂肪酸消减和HHE及HNE生成提供理论指导。

近年来，随着人民生活水平的提高和食品营养安全意识的增强，富含多不饱和脂肪酸（polyunsaturated fatty acid，PUFA）的植物油消费量逐年增加，但是富含PUFA极易发生氧化生成不挥发的丙二醛（malondialdehyde，MDA）、4-羟基-2-己烯醛（4-hydroxy-2-hexenal，HHE）和4-羟基-2-壬烯醛（4-hydroxy-2-nonenal，HNE）等，这三种具有基因毒性α,β-不饱和醛的生成已经成为当今国际上食品安全关注的热点。因此，系统深入地研究MDA、HHE和HNE生成的影响因素、反应路径、生成机理，可为有效控制植物油热加工过程ω-3/ω-6脂肪酸消减和α,β-不饱和醛MDA、HHE及HNE生成提供理论指导和技术支持，保障植物油热加工的营养和安全。.本课题以我国市售常见富含不饱和脂肪酸的植物油为研究对象，建立了低检测限、高精密度同时测定植物油和油炸食品中MDA，HHE和HNE的HPLC新方法；系统分析MDA、HHE和HNE在不同植物油中的分布情况，借助反应动力学和热力学解析三种目标醛生成的关键因子；建立煎炸体系，探究油炸介质和食物基质对MDA、HHE和HNE生成的影响及其在不同食物中的迁移机制；构建化学模拟体系，分析和探究了MDA、HHE和HNE的生成机理。为控制热加工条件下植物油中ω-3/ω-6脂肪酸的消减和HHE和HNE的生成提供理论支持和技术保障，保证食用油的安全。在项目执行期内，已在国内外重要学术期刊上发表基金标号的学术研究论文32篇（其中SCI收录论文30篇，其中有13篇发表在食品领域TOP10的期刊上），撰写中国发明专利4个,获得授权1个，项目组成员1名晋升为副教授，1名晋升为高级实验师，培养博士研究生2名，硕士研究生5名。