随着生活水平提高，人们对食用油色、香、味要求更高。浓香葵花籽油具有高营养价值，其独特香气更满足了人们对食用油香味品质的诉求。然而，浓香葵花籽油在加工过程中主体特征性香气不明显，其底物和产生机理不清晰，成为制约加工的瓶颈问题。本项目在对浓香葵花籽油加工过程中“小路料”焙炒前后氨基酸变化规律分析基础上，构建与浓香葵花籽油风味体系接近的赖氨酸二肽（Lys-X和X-Lys）和葡萄糖Maillard风味模拟模型；同时采用SPME-GC-MS分析赖氨酸二肽结构对吡嗪类风味化合物的影响，并筛选出浓香葵花籽油中主体性的吡嗪类风味化合物；引入稳定同位素示踪法和碳模块标记技术结合GC-MS选择离子模式，从赖氨酸二肽的C和N位点角度，阐明并验证浓香葵花籽油中主体性吡嗪类风味化合物形成的机理。本研究从肽的结构角度，为深入探究Maillard反应提供理论依据，为食用油生产过程中风味化合物的控制奠定技术和理论基础。

The requirements for the color, taste and aroma of edible oil are higher with the improvement of people’s living standard. Besides the high nutritional value, the unique aroma of the flavored sunflower oil (FSO) meets people’s demands of the aroma quality of the edible oil. However, the characteristic aroma compounds of the FSO are not obvious, and its substrate and the formation mechanism are not clear, which are the bottleneck problems during processing. This research is based on the analysis of amino acids before and after roasting to establish the Maillard flavor model systems of Lysine-dipeptide and glucose which are similar with the aroma compounds of the FSO. And then, the effects of the structure of Lysine-dipeptide on the pyrazines will be assessed to select the characteristic pyrazines of the FSO by the SPME-GC-MS. Furthermore, from the view of C and N locations of Lysine-dipeptide in the Maillard reaction, the formation mechanism of the characteristic pyrazines of the FSO will be analyzed by the Isotope-tracer-technique and Carbon-module labelling technique (CAMOLA) combined with GC-MS ion mode. The present study, from the point of the structure of the peptide, will provide the theoretical basis for further studying the Maillard reaction, and for the technical and theoretical foundation of controlling the aroma compounds during the FSO processing.