油脂煎炸体系食物基质大分子组分对4-羟基己(壬)烯醛生成和迁移的影响机制研究

煎炸过程油脂和食物中检出具有基因毒性的4-羟基己烯醛(HHE)和4-羟基壬烯醛(HNE)，其安全性问题已成为当今食品安全关注的热点，但煎炸过程二者的生成及在食物中的分布迁移规律尚不明确。申请人前期研究发现不同煎炸食物中两种醛含量差异显著，基于此提出食物主体组分(食物基质)影响两种醛生成及迁移的假设。本项目拟探究油脂真实煎炸过程食物基质大分子组分对HHE和HNE生成和迁移的影响机理，内容包括：1)研究不同食物煎炸过程植物油中HHE和HNE的生成情况，借助多响应拟合探究食物主体组分对两种醛生成的影响；2)研究煎炸过程中HHE和HNE在食物大分子为主体组分的煎炸食物中的含量变化规律，探究两种醛在大分子食物基质中的分布规律；3)构建双向模拟煎炸体系，借助同位素示踪及分子模拟技术，从分子水平探究食物大分子组分对两种醛迁移的作用机制，为控制煎炸过程HHE和HNE的生成、保障煎炸食物的安全提供理论指导。

The presence of two genotoxic and cytotoxic aldehydes, 4-hydroxyhexenal (HHE) and 4-hydroxynonenal (HNE), in various vegetable oils and fried foods during frying process, has come into the spotlight in food safety domain nowadays. But the formation and distribution of HHE and HNE during frying process still remains unclear. Based on our preliminary work, significant difference was observed in different fried foods towards the contents of HHE and HNE. It is proposed that the main ingredients in different food matrixes might account for these differences. Therefore, the effect and the relevant mechanism of the main macromolecular ingredients including starch and protein in food matrixes on the formation and distribution during frying process will be investigated in this work. The main contents are listed as follows. 1) The formation kinetics of HHE and HNE in vegetable oils will be investigated during the frying process of different kinds of foods, and then the influence of the main ingredients in foods on the formation of HHE and HNE will be identified by multivariate statistical analysis; 2) The variation of HHE and HNE content in different macromolecule ingredients-based foods will be measured during the frying process, then the distribution of HHE and HNE mediated by the macromolecule ingredients will be revealed; 3) By constructing the bidirectional model frying systems, the detailed mechanism of the macromolecule ingredients including amylose, amylopectin, and protein on the migration of HHE and HNE will be elucidated by isotope labeling and computational studies of molecular dynamics. This study could be helpful to minimize/eliminate the formation of HHE and HNE during frying process of vegetable oils, and might be of utmost interest to better ensure the safety of fried foods.