食用植物油加热或油炸过程中的氧化反应对于油脂的风味、营养价值和健康效应均具有重要影响。本课题针对食用植物油热氧化途径不清晰、典型产物不明确，以及氧化过程不能有效控制等现状，以脂肪酸、脂肪酸甘油三酯理想体系，以及食用植物油实际体系为研究对象，以自动氧化为对照，采取定性与定量分析相结合、宏观指标与微观分子相补充、理化分析与数理统计相支撑的新思路，研究食用植物油在不同温度热加工过程中的氧化过程；建立能精确描述油脂热氧化过程和氧化程度的技术表征体系；从自由基生成、双键/烯丙基/亚甲基等特征官能团的变化、初级氧化产物的形成与降解、次级氧化产物的形成与累积，以及它们之间的内在量化关系阐明食用植物油热加工过程中的氧化机制及其关键调控点，深度剖析热加工过程食用植物油氧化与自动氧化的本质区别，建立热加工过程中食用植物油的氧化调控机制，为含油食品的健康生产提供理论依据与科学指导。

Oxidation during heating or frying processing plays an important role for the flavor, nutrition and healthy effects of edible vegetable oils. This project is mainly aimed at solving the problems of indistinct oxidation pathway, undefined reaction products and inefficient control. The several kinds of representative systems of free fatty acids, triglycerides and edible vegetable oils were used as research objects and the auto-oxidation of oil was used as control. Using the new research idea of combining qualitative data and quantify, macroscopic index with molecule, and physic-chemical analysis with mathematical statistics, thermal oxidation processing under different temperature was investigated in this project. The thermal oxidation mechanisms and the critical control point of oxidation were elucidated from the point of free radical generation, double bond/allyl/methylene function groups, formation and degradation of primary oxidation products, formation and accumulate of secondary oxidation products, and their quantitative relationship. The difference between autoxidation and thermal-oxidation of vegetable oils was analyzed and control mechanism of oxidation was established. The results will provide the theory basis and scientific guideline for the healthy production of oil foods.