油炸过程和油炸食品中4-HAEs的形成路径、影响因素、迁移变化与控制研究

反式-4-羟基-2-烯醛类化合物（4-HAEs）是油脂或含脂食品中或生物体内脂质氧化的一类重要有害物，具有细胞毒性、基因毒性、致畸性和致癌性。油炸过程及油炸食品中4-HAEs的水平、种类、形成路径、影响因素和迁移变化亟需明晰。课题拟采用GC、GC-NCI-MS、MS/MS、FT-IR、NMR及同位素标记稀释等技术，以中式油炸食品为主,以反式-4-羟基-2-己烯醛（4-HHE）和反式-4-羟基-2-壬烯醛（4-HNE）为主要4-HAEs指示物，通过对油炸加工中4-HAEs可能的影响因子、产生和变化的原因进行定量表征、推断与验证研究，从而揭示油炸过程中4-HAEs形成、迁移与变化的影响因素、权重和机理，并在此基础上研究控制和减少油炸食品中4-HAEs的办法。其研究结果可为深入系统探究油炸、油炸食品及高温加工的含脂食品中4-HAEs的组分效应、转化迁移、溯源监控、暴露量与风险评估等提供科学依据。

（2E）-4-Hydroxy-2-alkenals (4-HAEs) are important harmful compounds produced by oxidation of oils and foods containing fatty acids or formed during lipid peroxidation in vivo. They are cytotoxic, genotoxic, carcinogenic, and mutagenic. The level, types, formation pathways, influence factors, migration and change of 4-HAEs during frying and in fried foods demand elucidation. Mainly focusing on Chinese frying and using (2E)-4-hydroxy-2-nonenal (4-HNE) and (2E)-4-hydroxy-2-hexenal (4-HHE) as markers, research will be performed for quantitative analysis, theoretic inference and experimental verification on influencing factors of 4-HAEs formation, migration and change during frying and in fried foods. The main experimental methods in this study will be GC, GC-NCI-MS, MS/MS, FT-IR, NMR and isotope dilution analysis (IDA). The aim is to disclose the influencing factors and their respective significance, and mechanism of 4-HAEs during frying and in fried foods. Moreover, measures for controlling and minimizing 4-HAEs during frying and in fried foods will be studied and discussed. The results will supply scientific basis for sysmetic research on composition effects, transformation, migration, tracing, monitoring, control, explosure and risk assessment of 4-HAEs during frying, high temperature processing of fat-containing foods and in fried products.