含糖食品在热加工过程中普遍存在美拉德反应过程，ɑ-二羰基化合物是美拉德反应中重要的有害产物，可以引发糖尿病及糖尿病慢性并发症等许多慢性疾病，同时也是丙烯酰胺和糖末端氧化产物等有害物的直接前体物质。课题将重点解析含糖食品在高温热加工过程由反应物到ɑ-二羰基化合物再到下游转化产物完整通路中重要中间产物，阐明ɑ-二羰基化合物与丙稀酰胺、杂环胺等有害物形成的关系及反应途径与机理；研究其在含糖食品中存在形式与稳态机制及其在后加工过程中的迁移转化规律，研究以其为靶点的阻断控制机制，实现ɑ-二羰基化合物及其有害转化产物的靶向控制。本项目的研究工作将进一步在理论上深入系统揭示美拉德反应过程中以ɑ-二羰基化合物为起始端的有害物产生机理，为进一步研究其他热加工食品中有害物产生机理提供理论和方法基础，是热加工食品有害物产生机理和控制重要的理论发展，对于建立完善的热加工食品安全保障技术体系具有十分重要的指导意义。

Maillard reaction is a general phenomenon occurring during thermal processing sugar-containing foods. ɑ-dicarbonyl compounds are the important hazardous products in the early stage of Maillard reaction, which could cause many chronic diseases such as diabetes and chronic diabetic complications. Also, ɑ-dicarbonyl compounds are the major precursors for the formation of hazardous substances such as 5-hydroxymethylfurfuran, acrylamide and advanced glycation end products (AGEs). This project will focus on the dissection of the important intermediates in the whole reaction pathway from reactant to ɑ-dicarbonyl compounds and then to the downstream final products of sugar-containing foods during high-temperature thermal processing. The reaction pathway and mechanism of ɑ-dicarbonyl compounds and acylamide and heterocyclic amines will be elucidated. This project will also study the existing state and stability mechanism of ɑ-dicarbonyl compounds during thermal processing of sugar-containing foods, their migration and transformation patterns in the course of post processing, and the ɑ-dicarbonyl compounds targeted block control mechanism. By doing this, the target control of ɑ-dicarbonyl compounds and their converted products could be achieved. The outcome of this project will further reveal the formation mechanism of hazardous substances originated from carbonyl compounds in the Maillard reaction. Also, the study will provide the theoretical and methodological foundation for the formation mechanism of other hazardous substances produced in the course of Maillard reaction. The outcome of this study will be an important theoretical innovation in the formation mechanism and control of hazardous substances in the process of Mailllard reaction, which is of great significance to ensure the safety of processed sugar-containing foods.