油脂加工、贮藏、运输过程中的氧化反应会导致油脂品质劣变、营养成分损失及有害物质产生，添加抗氧化剂是延缓油脂氧化、提高油脂稳定性和延长货架期最有效且使用最广泛的方法之一。本项目针对目前人工合成抗氧化剂安全性受到质疑、天然抗氧化剂的脂溶性和/或稳定性差等问题，以天然抗氧化剂为原料，采用基于微胶囊技术的相分离的溶剂-非溶剂法和干燥法相结合的方法制备具有良好热稳定性和脂溶性的微胶囊抗氧化剂，建立微胶囊抗氧化剂性能评价体系，研究其在油脂体系中的释放规律和动力学模型，明确从脂肪酸的简单模拟体系到甘油三酯、大宗食用植物油的复杂油脂体系在常温贮藏和高温处理条件下的氧化稳定性调控机制，从油脂自由基、官能团、初级和次级氧化产物的生成规律角度阐明微胶囊抗氧化剂对抗油脂氧化的关键靶点和作用途径，为微胶囊抗氧化剂延长油脂及含油脂食品货架期的广泛应用提供理论依据与科学指导。

Lipid oxidation during oil processing, storage and transportation processes could cause quality deterioration, nutrient loss and production of harmful substances. Addition of antioxidants is one of the most effective and widely used methods to retard lipid oxidation, improve stability, and prolong shelf life. This project is mainly aimed at solving the problems existed in the antioxidants, such as the unsafety of synthetic antioxidants, the low lipid solubility and instability of natural antioxidants. Natural antioxidants would be used as materials to prepare microencapsulated antioxidants with good thermal stability and lipid solubility by the combination of solvent-nonsolvent method and drying method based on microencapsulation technology. Performance evaluation system of microencapsulated antioxidants was established, release rules and kinetic models of microencapsulated antioxidants were also studied. The regulation mechanism of oxidation stability of lipid from simple modeling system (fatty acids) to complex lipid system (triglycerides, bulk edible vegetable oils) under room temperature storage and high-temperature treatment would be investigated. The key target and action way of microencapsulated antioxidants against lipid oxidation were elucidated from the formation of free radicals, functional groups, primary and secondary oxidation products. The results would provide the theory basis and scientific guideline for the application of microencapsulated antioxidants in extending the shelf life of lipid and lipid-containing foods.