油脂生产中苯并芘产生的机理研究

植物油脂加工过程致癌物苯并芘（BaP）的形成已成为当今油脂加工和食品安全研究的热点问题之一。本项目以芝麻油加工为例，通过研究加工方式以及芝麻中脂肪酸组成、糖类物质、蛋白质、芝麻酚、金属离子、甾醇类物质、磷脂类等物质对BaP形成的影响，探究芝麻油加工中BaP生成的前驱物质、形成历程和反应机理，建立BaP形成的动力学方程，为控制油脂加工中BaP的生成提供理论指导。主要包括以下几个内容：①构建BaP形成的模拟体系，通过色谱方法测定不同芝麻品种中脂肪酸的组成、含量、甘油三酯聚合物种类和含量以及BaP形成的种类和含量；②研究不同的制油工艺（水代法、压榨法和浸出法制油）对BaP形成的影响;③研究金属离子、糖类物质、甾醇类物质、磷脂类物质、酚类物质、蛋白质等对BaP形成的影响;④研究BaP形成的主要前驱物质，反应历程和形成机理;⑤建立BaP形成的动力学方程和关键控制点。

The formation of a strong carcinogen, Benzo(a)pyrene (BaP), has become a research focus of oil processing and food safety during vegetable oils prosessing all over the world. The project based on the sesame oil processing system, investage the precursor substances, reaction pathway and mechanism, establish the dynamics equation and provide theoretical guidance for controlling the formation of BaP during vegetable oil processing, by studying the impact of sesame processing method, composition of fatty acid, carbohydrate, protein, sesame phenol, metal ions, sterol, phospholipids on the formation of BaP. The research contents as follow:① To establish a simulation system for the formation of BaP, and determine the fatty acid composition and content, the type and content of polymerized triglycerides, as well as the type and content of BaP by Chromatography; ② To investage the influence various making oil technologies (solvent extraction method, extrusion method, water extraction method) on the formation of BaP; ③To study the effects metal ions, carbohydrate, sterol, phospholipids, phenol and protein on the formation of BaP;④To explore the main precursor substances, reaction pathway and the formation mechanism of BaP;⑤To set up the formation dynamics equation and the critical control point of BaP。