Investigations in the control of the thermal isomerization of trans fatty acids (TFAs) in edible oils are of great significance in effectively improving the safety of edible oil. The mitigation mechanism of resveratrol (Res) on thermally induced trans-α-linolenic acids (TALAs) of trilinolenin was delved by gas chromatography and density functional theory. The results revealed that the mitigative rate of Res on TALAs in trilinolenin increased with the heating temperature and time, and C18-3:9c,12c,15t (3.82 ∼ 13.90%) > C18-3:9t,12c,15c (3.47 ∼ 11.50%) > C18-3:9c,12t,15c (4.22 ∼ 4.72%). After heating at 180 °C and 200 °C for 4 h and 8 h without oxygen, the mitigation of TALAs by Res was mainly exerted by the hydrogen extraction and proton transfer isomerism mechanism. Both mitigation mechanisms were that Res firstly bound to the Ln allyl position to increase molecular steric hindrance, thereby preventing the bond rotation and proton transfer to inhibit the formation of TALAs; Res was preferentially bound to the di-allyl sites (Ln-11 site > Ln-14 site), followed by the mono-allyl sites (Ln-17 site > Ln-8 site). The study provides a theoretical foundation for the precise control of TALAs in edible oil systems.

研究控制食用油中反式脂肪酸(TFA)的热异构化对于有效提高食用油的安全性具有重要意义。采用气相色谱和密度泛函理论探讨了白藜芦醇（Res）对三亚麻酸热诱导反式-α-亚麻酸（TALAs）的缓解机制。结果表明，Res对三亚麻酸中TALA的缓解率随加热温度和时间的延长而增加，且C18-3:9 c ,12 c ,15 t (3.82 ∼ 13.90%) > C18-3:9 t ,12 c ,15 c (3.47 ∼ 11.50%) > C18-3:9 c ,12 t ,15 c (4.22 ∼ 4.72%)。在180℃和200℃无氧条件下加热4h和8h后，Res对TALAs的缓解作用主要是通过氢萃取和质子转移异构机制发挥作用。两种缓解机制都是Res首先与Ln烯丙基位结合，增加分子空间位阻，从而阻止键旋转和质子转移，从而抑制TALAs的形成；Res优先结合到二烯丙基位点（Ln-11位点> Ln-14位点），然后是单烯丙基位点（Ln-17位点> Ln-8位点）。该研究为食用油体系中TALA的精准控制提供了理论基础。