微波场诱导亚麻木酚素大分子解聚效应及油相迁移机理研究

微波场处理为富集亚麻木酚素和提高亚麻籽油氧化稳定性提供了新的契机。目前研究主要集中在微波场处理对亚麻籽油得率和多酚等脂质伴随物含量的影响上，但对亚麻籽中关键活性组分木酚素大分子的“解聚增效”及油相迁移机理仍鲜有涉及。基于此，本项目拟以微波场湿热调质诱导亚麻木酚素的油相迁移为切入点，借助“敲入敲出法”和体外评价体系建立，研究微波场中亚麻木酚素大分子的解聚效应及解聚产物的油相迁移对亚麻籽油氧化动力学的影响规律。在此基础上，以微波场抑制亚麻籽胶热诱导交联和溶渗对亚麻木酚素的包封效应为靶点，从全新的角度阐释亚麻木酚素解聚产物油相迁移机理。本项目的实施对富含n-3多不饱和脂肪酸亚麻籽油的高值化利用，丰富和完善脂质化学与营养基础理论具有重要意义。

Microwave field pretreatment provides a new opportunity for the accumulation of lignan and the improvement of oxidation stability of flaxseed oil. The current studies mainly focus on the effect of microwave field treatment on the yield of flaxseed oil and the contents of lipid concomitants, such as polyphenols etc. However, the “decreasing polymerization and increasing activity” of lignan macromolecule and its migration mechanism into flaxseed oil are still not fully clarified. Therefore, our project is designed to explore the depolymerization of lignan macromolecule and the effect of depolymerization product migration on the oxidation kinetics of flaxseed oil in microwave field by using the microwave moist heat-induced lignan migration into flaxseed oil as the pointcuts, and with the aid of “knock out method” and the in vitro evaluation model establishment. On this basis, taking the microwave-mediated inhibition of lignan entrapment by heat-induced crosslinking and infiltration of flaxseed gum as the target point, this project explains the migration mechanism of lignan depolymerization products into flaxseed oil from a new perspective. This project possesses great significance for the high-value utilization of n-3 polyunsaturated fatty acid-rich flaxseed oil, and the enrichment and improvment of the theoretical basis of lipid chemistry and nutrition.