蓝莓营养价值高，富含糖、有机酸、维生素C、多酚和少量脂肪、蛋白质、氨基酸。蓝莓生产和加工在我国发展迅速，近年来被广泛用作各种焙烤食品馅料。蓝莓馅料的酸性环境和高温加工可能使多酚等热敏物质发生降解，并导致还原糖、蛋白质、维生素C等发生化学反应产生呋喃和羟甲基糠醛等有害物质。但目前对蓝莓馅料在焙烤过程中的组分互作缺乏深入研究。本项目拟采用核磁共振高通量组分析技术，结合液质联用等，研究蓝莓馅料在焙烤过程中的多酚组分变化机制和内源污染物的形成规律。具体内容为：（1）获得不同样品的核磁共振氢谱和质谱数据，通过数据分析，定性、定量地研究蓝莓馅料在不同焙烤条件下的多酚组分变化机制。（2）研究蓝莓馅料在焙烤过程中呋喃和羟甲基糠醛的形成规律。本研究将揭示高温焙烤对蓝莓多酚组分的影响机制及其可能产生的安全风险，从营养和安全角度，为蓝莓作为焙烤馅料的可靠性提供科学依据。

Blueberry is of high nutritional value, and contains high amounts of sugars, organic acids, vitamin C and polyphenols as well as small amounts of fats, proteins and amino acids. Berry processing industry has been developed rapidly in China. As a result, blueberry was widely introduced into fillings of various bakery produces in recent years. However, the thermal condition and low pH value of the berry fillings might cause the degradation of heat-sensitive compounds, such as polyphenols, during baking. High temperature and low pH may also provide favorable environment for the formation of endogenous contaminants, such as furfuran and 5-hydroxymethylfurfural (HMF), by various reactions of/between reducing sugars, proteins, and vitamin C, etc. Nevertheless, little is known about the complicated interactions between these components in blueberry fillings during baking. The current study focuses on the changes of polyphenols and the formation of furfuran and HMF in blueberry fillings during baking. To achieve the aim, high-throughput analysis with Nuclear Magnetic Resonance (NMR), in combination with High Performance Liquid Chromatography-Mass Spectrometry (HPLC-MS/MS) will be applied on different baking samples. The results will be analysed qualitatively and quantitatively via statistical analyses to reveal the changes and their mechanisms of polyphenols in blueberry fillings during baking, and their response to the variation of baking conditions. The mechanisms of the formation of furfuran and HMF in blueberry fillings during baking in relation to the baking conditions will also be investigated. The present study reveals the influence of thermal processing on the compositional changes of polyphenols and the potential risks in food safety. The results provide useful guidelines, in aspects of nutritional value and food safety, for the feasibility of the application of blueberry in the baking fillings.