以焙烤食品为代表的淀粉质热加工食品，在制作过程中易产生乙二醛、丙酮醛、3-脱氧奥苏糖等二羰基化合物（DCCs）。DCCs性质活泼，是食品和体内晚期糖基化终末产物（AGEs）形成的前体。多酚因易与DCCs形成加合物而普遍用于控制食品中产生的DCCs等内源有害物，但对这些加合物的暴露水平，特别是其在体内的吸收转化和危害尚缺乏研究。本项目以典型焙烤食品为对象，研究代表性多酚及其氧化物醌与典型DCCs形成加合物的规律；制备加合物样品，建立检测方法，考察其在典型焙烤食品中的暴露水平；采用细胞试验，从影响细胞生长和凋亡、DNA合成、氧化应激、炎症因子、AGEs形成等多角度评价其细胞毒性；结合动物毒理试验，研究加合物在体内的分布规律、转化和代谢，科学评价加合物的形成对食品安全的影响。从多酚-DCCs加合物形成的角度，全面评估多酚应用于焙烤食品可能存在的风险，为多酚在焙烤食品中的应用提供理论指导。

Bakery foods, especially those rich in starch, easily produce di-carbonyl compounds (DCCs), such as glyoxal (GO), methylglyoxal (MGO) and 3-deoxyglucosone (3-DG), during thermal processing procedure. DCCs are reactive precursors of advanced glycation end products (AGEs), which correlate closely to the development of various chronic diseases. Polyphenols, which could react with DCCs to form polyphenol-DCC adducts, were widely applied to suppress the levels of DCCs and related endogenous contaminants in thermal processed food. However, the toxicity and in vivo absorption, digestion and transformation of the adducts were hardly known. In this project, we will investigate the formation of adducts between polyphenols and their oxidized derivatives with DCCs (GO, MGO, 3-DG), and their impact on food safety. The adducts will be isolated, purified and identified with state-of-art techniques. Quantification methods will be built to reveal the exposure level of polyphenol-DCC adducts in the bakery foods. The toxicity of the adducts will be assessed through the celluar and animal studies. The changes and transformation of these adducts during absorption, digestion, and metabolism will also be investigated. This study innovatively raises the importance to evaluate the impact of both DCCs and their polyphenolic adducts on the safety of bakery foods. Through the systematical study of the toxicity and metabolic characteristics of the adducts, the findings will help us to judge the potential risk of the incorporation of polyphenols into bakery foods, and provide useful guidelines for such application in the future.