中国传统菜肴中氯丙醇酯的形成机理与消长规律研究

项目名称： 中国传统菜肴中氯丙醇酯的形成机理与消长规律研究

项目编号： No.31471665

项目类型： 面上项目

立项/批准年度： 2015

项目学科： 食品科学、农学基础与作物学

项目作者： 黄明泉

作者单位： 北京工商大学

项目金额： 88万元

中文摘要： 氯丙醇酯是一种主要存在于酸水解植物蛋白液(HVP)、食用油、咖啡、薯条等食品中有害物质之一。氯丙醇酯除本身有一定毒性外，在人体内还可产生氯丙醇，而氯丙醇对人体的肝、肾、神经、血液系统、生殖系统等均有毒性作用，而且能致癌。但是，目前传统菜肴中氯丙醇酯的形成机理并不清楚。本项目则主要对传统菜肴中氯丙醇酯的形成机理与消长规律进行研究。首先分析传统菜肴及其原料中氯丙醇酯的存在规律。其次根据传统菜肴的制作工艺过程设计并研究一系列模型反应，从而探索各种氯丙醇酯的形成动力学和形成机理，同时考察各种原料、前体物和烹饪条件对氯丙醇酯含量的影响，以阐明传统菜肴中氯丙醇酯的消长规律。最后达到通过对原料的筛选和菜肴制作工艺条件的控制，使传统菜肴中氯丙醇酯的含量降低，直至消除的目的。本项目的研究对于维护传统菜肴食品安全，以及人民身体健康等都具有重要意义。

中文关键词： 形成机理；消长规律；氯丙醇酯；中国传统菜肴

英文摘要： Chloropropandols esters are one kind of toxic substances which existed in many foods, such as hydrolyzed vegetable proteins (HVP), refined edible oils, coffees, French fries. Besides its toxicity for human bodys, chloropropanols esters can be hydrolyzed to form chloropropanols in human body, which are toxic to livers, kidkeys, nerves, blood system, procreation system, and also lead to cancers. But at present the origins of chloropropanols esters in Chinese triditional dishes are not known. The contents of the project are mainly to study the formation mechnisms of chloropropanols esters and their regularities of increase and decrease in China's triditional cooked foods. At first, the amounts of chloropropanols esters will be analyzed in raw materials of traditional dishes. Then, on the basis of technical process of triditional dishes, a series of cooking models will be designed and studied. Through these models, the formation dynamics and mechnisms of chloropropanols esters will be researched. At the same time the influences of these factors to chloropropanols esters content are also studied so as to conclude the increase and decrease regularities, for exmple raw materials, precursors, cooking conditions. Finally, by controlling process conditons of traditional dishes prodution and screening materials, the amounts of chloropropanols esters can be reduced or elimilated. The project studies are important to the traditional dishes security and people's physical health.

英文关键词： Formation Mechanisms;Regularities of increase and decrease;Chloropropanols esters;Chinese dishes