基于代谢组学的洋葱皮黄酮类物质对干腌火腿抗氧化及风味变化的作用机制研究

干腌火腿因其独特的风味深受消费者青睐，但较长的生产周期往往导致脂肪过氧化进而不利于风味品质，因此研发天然安全的食源性抗氧化物质对抑制火腿过氧化、提高风味品质至关重要。申请人研究发现富含黄酮的洋葱皮提取物（OPE）具有较好的抗氧化作用，可有效降低火腿中不良风味的产生，但其抗氧化及风味调节的作用机制尚不清楚。为此本项目旨在深入研究OPE在干腌火腿中的抗氧化作用及风味调节机制，首先通过自由基清除能力和细胞抗氧化剂活性测定交叉验证以筛选OPE活性成分，然后采用涂膜猪油体系添加OPE和活性成分来研究OPE和活性成分对火腿成熟过程的抗氧化作用及相互作用关系，并结合内源酶活性变化，进一步通过代谢组学研究风味代谢物的变化规律，探寻代谢差异和代谢通路，最终阐明OPE抗氧化相互作用及风味调节机制。项目的实施将为洋葱皮废弃物的深度利用和干腌火腿产品升级奠定重要的理论依据。

Dry-cured ham is appreciated by its unique flavor characteristic among consumers, but peroxidation may happen during the relatively long period of process, leading to poor flavor quality. Thus, the development of safe and natural products is crucial to inhibit the peroxidation and improve the flavor during the process of dry-cured ham. Our previous studies confirmed that onion peel extract (OPE) rich in flavonoids has a good antioxidation effect and can effectively decrease the formation of off-flavor in hams, but their antioxidant and flavor regulation mechanism is not clear yet. Therefore, the purpose of this research is to study the mechanism of the antioxidation and flavor regulation of OPE on dry-cured ham. Firstly, the peroxide radical scavenging capacity and Cell Antioxidant Activity will be measured for cross validation to screen out the main active components in OPE. Secondly, we will study the antioxidative effect and interactional relationship between OPE and its active components on ham ripening process by coating with lard system and adding OPE and active components. Thirdly, combining with the activity variation of endogenous enzymes , the change rule of flavor metabolites is to be investigated further, to tell metabolic difference and discover metabolic pathway. Finally the antioxidant interaction of OPE and its mechanism of flavor regulation is clarified. This research will build theoretical basis for the deep utilization of waste onion peel and the upgrade of dry-cured ham products.