油脂和高脂酱贮存中OPAHs的形成与影响因素研究

氧化多环芳烃（OPAHs）是比多环芳烃（PAHs）危害更大的一类有毒化合物。课题组最近研究发现，油脂和高脂食品中OPAHs的存在与水平不能忽视，而且各OPAHs的含量变化与对应母体PAHs关联性存在差异。本项目拟采用同位素标记稀释、GC-MS、GC-MS/MS、GC×GC-TOFMS、UPCC-MS等技术，以油脂和高脂酱为研究对象，通过对油脂和高脂酱贮存过程中OPAHs的产生、变化和影响因素进行定量表征、理论推断与实际验证研究，从而揭示油脂和高脂酱在贮存过程中OPAHs的形成机理，明晰贮存条件（光、温度、时间、氧）、PAHs本底值、原料类型与组分等因素对OPAHs水平和变化的影响及权重。其研究结果可为评价油脂和食品中PAHs的氧化与有效降解提供科学依据，并为进一步探究油脂和食品中OPAHs的组分效应、转化迁移、暴露量与风险评估、限量标准、溯源控制等奠定基础。

Oxygenated polycyclic aromatic hydrocarbons (OPAHs) are toxic compounds and more hazardous than PAHs. Our recent research indicated that OPAHs level in oils and fatty foods cannot be ignored. Correlation differences of levels between different OPAHs and their respective parent PAHs were observed. The main experimental methods in this study will be isotope dilution analysis (IDA), GC-MS, GC-MS/MS, GC×GC-TOFMS，and UPCC-MS. Focusing on edible oils and fatty jams, research will be performed for quantitative analysis, theoretic inference and experimental verification on the formation mechanism of OPAHs. The aim is to disclose the influence and respective significance of storage conditions (light, temperature, time and oxygen), initial PAHs level, material types and compositions on the level and change of OPAHs during storage of oils and fatty jams. The results will supply scientific evaluation on PAHs oxidation and effective degradation for oils and foods. Meanwhile, the results will be scientific prerequisite for sysmetic research on composition effects, transformation, migration, explosure, risk assessment, limitation standard, tracing, monitoring and control of OPAHs in oils and foods.