改性后的食用油脂可以显著提升其摩擦学性能，而后安全应用于食品加工机械的润滑点位。本研究采用生物酶催化的“酯交换-环氧化”一步法，合成改性食用油脂，考察改性食用油脂流变特性及润滑性能，弄清生物酶的用量、醇油摩尔比、浓度和反应温度对催化效率稳定、环氧化转换率的影响规律，研发新型多功能无毒添加剂，研究添加剂相分子设计、性能评价及构效关系，探索添加剂与合成食用油脂协同作用机理，开展改性食用油脂及新型添加剂的食品安全风险评估，探索改性食用油脂润滑剂对食品加工安全影响的长效机制，为食品油脂无公害改性技术应用于食品机械润滑提供更为直接的理论依据和科技支撑。

Edible grease can be pollution-freely used as lubricants on grease contacting food machinery, and their performance can be improved by modification treatment. In this study some typical edible grease will be synthesized with enzyme , then their rheological and lubricating properties were investigated. The effects of the amount of enzyme, the molar ratio of alcohol to oil, the concentration and the reaction temperature on the stability of the catalytic efficiency and the conversion rate of epoxidation also will be investigated. A new multi-functional non-toxic additive can be prepared to strengthen friction properties of modified oils .And the phase molecular design, performance evaluation ,structure-activity relationship of additives will be studied. Food safety risk assessment of modified oil and additives would promote the application.