阿魏酸是具有抗氧化与生理调节功能的植物多酚，在食品领域有着巨大的应用前景，然而其在食品热/机械加工过程中存在大量降解损失的问题。申请人前期研究发现，以淀粉作为载体，在挤压时引入淀粉酶可以显著提高多酚的稳定性，但其具体保护机制尚不明确。因此，本项目拟通过建立阿魏酸与大米淀粉加酶挤压体系，初步探究阿魏酸稳定性变化规律；基于挤压流态模型表征淀粉的扩散运动行为，结合物性形貌分析，探究挤压微环境系统能量变化及其对阿魏酸的影响；通过色谱、光谱等手段揭示挤压酶解淀粉产物（ESPs）分布与结构特征，运用动态分子模拟探究ESPs与阿魏酸的互作规律，从而系统揭示加酶挤压微环境中淀粉对阿魏酸的综合保护作用。在此基础上，明确加酶挤压能量变化与ESPs对阿魏酸的保护贡献度并建立高效调控机制，从而解决食品加工过程中的阿魏酸保留难题，为拓宽多酚复合淀粉类食品制备途径提供新的科学理论依据。

Ferulic acid is a plant polyphenol with antioxidant and physiological regulation functions, which shows a great application prospect in the filed of food. However, there is an excessive loss of these functional small molecules during the thermal and/or mechanical processes such as extrusion and steam cooking. Previous studies showed that the exogenous α-amylase could indirectly protect polyphenols during starch extrusion but the mechanism is still unclear. Therefore, we use ferulic acid and rice starch for an enzymatic extrusion process to explore the changing rule of ferulic acid representing polyphenols; the mathematic models of enzymatic extrusion will be constructed based on the key factors to characterize the performance of hydrolyzed starch during extrusion, which is related to the microenvironment and ferulic acid degradation; the distribution and structure characteristics of enzymatic starch products (ESPs) are determined by means of spectrum and chromatography, and the interaction between ESPs and ferulic acid will be studied by dynamic molecular simulation. The comprehensive protection mechanism of ferulic acid by enzymatic extrusion will be illustrated. Herein, the contribution of different protection ways (energy and ESPs) will be compared and the strategy of ferulic acid protection during extrusion will be obtained. It benefits to solve the problem of phenolic degradation during food processing and to exploit a further utilization of polyphenol and starch for the preparation of various functional foods.ferulic acid by enzymatic extrusion will be illustrated. Herein, the contribution of different protection ways (energy and ESPs) will be compared and the strategy of ferulic acid protection during extrusion will be obtained. It benefits to solve the problem of phenolic degradation during food processing and to exploit a further utilization of polyphenol and starch for the preparation of various functional foods.