食品加工过程安全一直是食品安全领域研究的热点，缩节胺（Mepiquat，Mep）作为植物生长调节剂，对棉花、番茄的生长有良好的促进作用。但研究者却在咖啡、麦片等热加工食品中发现了高含量的Mep，甚至是在日常烹饪食物中，我们也发现了这种加工污染物，这将给消费者带来一定的健康隐患。因此，本项目在前期研究基础上，拟从模式体系和食品体系入手，探讨Mep形成的多反应途径，利用模式反应体系，通过反应底物、关键中间产物和终产物变化，阐明基于氨基酸分子内环化、美拉德反应、脱羧反应和甲基转移反应等化学反应的动力学和机制，利用化学反应原理及量子化学理论推断可能的反应途径，明确各反应途径在Mep形成中的贡献；并在以植物性、动物性和谷物食品为代表的食品体系中明确Mep形成前体物质、各反应途径、加工参数及条件对Mep形成的影响，最终从模式体系和食品体系全面揭示食品热加工中新污染物Mep形成的多反应途径和机制。

The safety of food processing has always been a hotspot in the field of food safety. Mepiquat (Mep) is a well-known plant protection product commonly used as a plant growth regulator in agriculture. Recent studies showed that Mep is formed at high amounts in the thermal processed foods, such as coffee and cereal. Mep especially occurs at certain levels in a variety of cooked vegetables including potatoes, and can be considered a “naturally” formed agro-industrial chemical in home-made foods, which will bring some health risks to consumers. Based on the preliminary studies, the current project aims to illustrate the formation mechanisms and multiple reaction pathways of Mep for models systems and food systems. A series of model systems are established to study the changes of reaction substrates, key intermediates and final product. The kinetic and reaction mechanisms of the related chemical reactions are domonstrated based on amino acid intramolecular cyclization, Maillard reaction, thermal decarboxylation reaction and methyl transfer reaction. The possible reaction routes are deduced by chemical reaction principle and quantum chemistry theory. We will further clear the food compositions, multiple reaction pathways, processing parameters and conditions on the formation of Mep based on the plant food systems, animal food systems and cereals. Finally, the formation mechanisms and multiple reaction pathways of the new contaminant——Mep in thermal processed foods will be revealed from the model system and food processing system.