热加工对食品中花青素降解机制及其抗氧化功能的影响研究

食品中花青素易受温度影响而变化，热加工的最终降解产物可能是含苯环的醛类衍生物。目前少量的研究集中在纯花青素在简单条件下的降解反应，而食品在复杂条件下热加工过程中花青素的降解机制尚不清楚，降解产物的安全性也无报道。本项目选用富含主要花青素的紫薯和茄子为原料，通过构建分子动力学模拟体系，简单、复杂的食品热加工模拟体系和真实食品热加工体系，采用现代分离手段和质谱技术对产物进行分离和鉴定；从简单食品热加工模拟体系和复杂食品热加工模拟体系入手，再到食品热加工真实体系，将实验研究和分子动力学理论模拟相结合，阐明不同花青素标准品、原料花青素提取物和食品中花青素的热降解规律及降解机理；通过花青素降解产物对细胞部分功能的影响研究，初步评估富含花青素加工食品抗氧化能力变化及其安全性。研究结果将为指导富含花青素食品的热加工提供理论和实验支持，并为食品热加工过程中组分变化规律的研究提供普适性系统方法。

Anthocyanins in foods are unstable during industry processing and cooking due to the high temperature. The degradation products such as aldehydes and phenolic acid derivatives which contain benzene rings are irritation and may cause health issues. The effects of these degradation products on the human health are unclear. So far, limited studies are focus on the degradation products and degradation mechanisms of anthocyanin standards other than complex food processing. Therefore, purple potato and eggplant which are rich in the main anthocyanins (cyanidin, delphindin, peonidin and petunidin) are seleted to study the degradation mechanism and products of anthocyanins. The chromatographic and mass-spectrometric technics are chosen for separating the degradation products of anthocyanin standards, food extracts and foods (contain anthocyanins). The structural changes, degradation patterns and degradation mechanisms of anthocyanins in foods are studied by simulation simple, complex and authentic food processing，and analyzed by molecular dynamics. Moreover, the antioxidative capacity and safety of the processed food rich in anthocyanins are investigated by the cell-based experiments. The project is expected to contribute to choose the appropriate processing and cooking methods for the foods rich in anthocyanins and will provide insight into the mechanisms of the degradation in such anthocyanins.