油脂氧化引发食品安全问题，添加脂溶性抗氧化剂是控制油脂氧化的有效方式。寻求新型天然油脂抗氧化剂一直是研究者关注的热点。申请人前期制备的黑豆抗氧化肽具有良好的亲脂特性且能显著抑制油脂氧化，但其作用机制尚不明确。本项目拟以黑豆抗氧化肽为研究对象，借助肽组学技术构建特征指纹图谱，鉴定表征其结构和抗油脂氧化功能的关系；筛选活性最强的黑豆抗氧化肽，研究其在模拟油脂氧化体系中的稳定性、抗氧化行为及动力学变化，以阐明黑豆抗氧化肽的作用模式，并进一步评价其在复杂食用油脂体系中的抗氧化行为。从静态结构特征和动态反应链角度，精准诠释黑豆抗氧化肽抑制油脂氧化的作用机制，为替代合成抗氧化剂提供应用基础，为油脂抗氧化剂绿色健康升级提供科学依据。

Oil oxidation poses serious problems for food safety, while lipophilic antioxidants play effective roles in controlling the oil oxidation. Exploring new natural oil antioxidants always attracts the attention of researchers. We have demonstrated that black bean antioxidative peptides with good lipophilicity could greatly inhibit oil oxidation. However, the mechanism of inhibiting oil oxidation remains unclear. In this project, the black bean antioxidative peptides will be further studied by means of peptidomics. The characteristic fingerprinting of these peptides will be established to explore their relationships between structure and function. Then, we will select the antioxidative peptide with the highest activity to analyze its stability, behavior and kinetic during oil oxidation of the simulated oil system, so as to investigate the mode of action of this peptide. Further, the antioxidative behavior of this peptide will be evaluated in the complicated edible oil system. From the perspectives of static structural characteristics and dynamic reaction chains, the mechanism of black bean antioxidative peptide on inhibiting oil oxidation will be precisely stated. This project will provide implemented basis for replacing chemically synthesized antioxidants, and further provide scientific support for green health promotion of oil antioxidants.