食用植物油中强致癌性苯并(a)芘（BaP）超标事件的相继出现，引发了政府和公众的强烈关注。针对食用植物油中BaP的来源、迁移变化和形成机理等尚未明确的基础科学问题，本课题以食用植物油为研究对象，拟采用同位素标记稀释、外源添加、HPLC、GC、HPLC-MS、PY-GC/MS、NMR、AAA、FT-IR等技术，研究食用植物油加工过程中BaP的含量变化，分析BaP在加工过程中的迁移规律，明晰BaP的来源、形成机理和影响因素。课题预期将揭示食用植物油中BaP的来源及其在加工过程中的迁移规律，阐明内源BaP的形成机理，建立控制食用植物油中BaP含量的方法，实现对食用植物油中BaP的有效调控。项目的研究结果对于明确食用植物油中BaP的基础理论问题，指导工业化生产低含量或无BaP食用植物油具有重要意义，还可以为其他油脂食品中BaP的相关研究提供理论依据。

The events of overproofed severely carcinogenicity benzopyrene (BaP) in edible vegetable oil arise,which resulted in more and more attention paid by the governments and the public.With regard to series of problems such as its source, migration, transformation and formation mechanism which remain unclear, we use edible vegetable oil as research object,study the variation of BaP content in processing, analysis the law of migration and clear its source,formation mechanism and influence factors with the help of exogenous addition,isotopic dilution analysis, HPLC, GC, HPLC-MS, PY-GC/MS, NMR, AAA, FT-IR etc. The project is expected to reveal the source of BaP and its migration during production, expound the formation mechanism of endogenous BaP and establish effective methods to control its content in edible vegetable oil. Results of the project will be of great value for clearing the basic theory of BaP in edible vegetable oil, guiding industrial production of low content or no BaP edible vegetable oil,and providing theoretical basis for related BaP research in other grease food.