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Abstract：
2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine (PhIP) is a prevalent heterocyclic amine (HAA) found in heated processed meat. This study investigated the inhibitory impact of eight different types of polyphenols containing m-dihydroxyl structure on PhIP formation through a chemical model system. The structure-activity relationship and potential sites of action of polyphenols containing m-dihydroxyl structure were also analyzed. Then, the mechanism of inhibiting PhIP formation by kaempferol, naringenin and quercetin was speculated by UPLC-MS. Results showed that 8 kinds of polyphenols containing m-dihydroxyl structure had significant (P < 0.05) inhibition on the formation of PhIP in the chemical model system in a dose-dependent manner. In addition, PhIP was most significantly inhibited by naringenin at the same concentration, followed by kaempferol and quercetin (83.27%, 80.81% and 79.26%, respectively). UPLC-MS results speculated that kaempferol, naringenin, and quercetin formed a new admixture via an electrophilic aromatic substitution reaction with the intermediate product phenylacetaldehyde, preventing the formation of PhIP.
摘要：
2-氨基-1-甲基-6-苯基咪唑[4，5-b]吡啶（PhIP）是在加热的加工肉中发现的普遍的杂环胺（HAA）。本研究通过化学模型系统研究了八种不同类型的含有间二羟基结构的多酚对PhIP形成的抑制作用。还分析了含有间二羟基结构的多酚的构效关系和潜在作用位点。然后，山奈酚抑制PhIP形成的机制，通过UPLC-MS推测柚皮素和槲皮素。结果表明,在化学模型体系中,8种含m-二羟基结构的多酚对PhIP的形成有显著的抑制作用(P<0.05),且呈剂量依赖性。此外,在相同浓度下，柚皮素对PhIP的抑制作用最明显，其次是山奈酚和槲皮素(83.27%，80.81%和79.26%，分别)。UPLC-MS结果推测山奈酚,柚皮苷,槲皮素与中间产物苯乙醛通过亲电芳香取代反应形成新的混合物，防止PhIP的形成。
