山核桃等富油脂坚果食品在贮藏过程中因油脂氧化后会产生大量哈败味道，严重影响了产品的品质。在前期国家基金的研究中，初步开展了山核桃油脂氧化过程中挥发性小分子物质的检测，发现山核桃油脂哈败味道主要是由己醛、2-辛烯醛、己酸、辛酸、1-辛烯-3-醇、2-戊基呋喃等小分子产物组成。而目前国内外研究主要偏重于油脂氧化中挥发性成分的检测，但是关于这些挥发性氧化小分子的形成机理和途径的相关研究还很少。本项目在前期国家基金的研究基础上，针对山核桃油脂氧化过程中的挥发性小分子氧化产物为研究目标，结合SDE、SPME、GC/MS、GC-O等技术手段，以挥发性小分子氧化产物分析及特征组分判别为主线，通过不同脂肪酸甲酯为氧化模型，明确不同脂肪酸组成与二级氧化产物之间的关系，从而揭示小分子氧化产物的生成途径和来源，为山核桃及富油脂坚果食品的氧化机理及抗氧化研究提供理论基础。

During the storage of Chinese hickory and lipid-containing foods, oxidation of lipid leads to the development of off-flavors odors and to losses in quality. In the study of the previous Natural Science Foundation of China, the volatile oxidation compounds formed during autoxidation of Chinese hickory are analyzed. hexanal, 2-Octenal, 1-Octen-3-ol, hexanoic acid, 2-pentyl furan are the major components in the identified volatile oxidation products. The determination and analysis of the volatile oxidation compounds formed in oxidation of lipid had been reported in previously literature, but the producing pathway had seldom been mentioned. Based on the previous NSFC research, the formation mechanism of the volatile oxidation compounds and identification of characteristic component of these compounds will be researched in this application by SDE、SPME、GC/MS、GC-O. Utilizing the fat acid ester as the oxidation model illustrates the relation of the fat acid composition and secondary oxidation compounds. As a result, mechanism and pathway of the volatile oxidation compounds will be explained. Furthermore, this study will provide the theory base for the antioxidant of lipid-containing foods.