基于模型反应体系中的甘蔗糖蜜提取物对PhIP形成的抑制机理研究

2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶（PhIP）是食品加工和家庭烹饪中含量最高的且有高致癌危险的杂环胺化合物，减少食品加工和日常烹饪中形成的PhIP，将会降低人类的患癌风险。我们前期研究发现，甘蔗糖蜜提取物（Sugarcane molasses extract，SME）可以显著抑制模型反应体系中PhIP的形成，但其具体抑制机理尚不清楚。所以，本项目拟运用Amberlite XAD、制备液相等分离技术，通过LC-MS/MS、GC-MS等分析技术，对SME中抑制PhIP形成的主要成分进行分析鉴定，结合元素标记技术示踪关键中间产物与PhIP的形成路径，揭示主要化学成分抑制PhIP形成的作用机理，为研究天然产物抑制杂环胺PhIP形成的作用机理，提供新的研究方法和理论基础；同时也为甘蔗糖蜜的综合利用开辟新的途径。

2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is one of the most abundant heterocyclic aromatic amines (HAAs) produced in foods and during ordinary household cooking, is a risk factor for certain human cancers. Our previous studies found that Sugarcane molasses extract (SME) can significantly inhibit the formation of PhIP in the model reaction system, but the specific inhibition mechanism is still unclear. Therefore, this project intends to use Amberlite XAD, preparative liquid phase separation technology, LC-MS/MS, GC-MS and other analytical techniques to analyze and identify the main components of SME inhibition of PhIP formation, combined with element labeling technology to trace the key intermediates and PhIP reveals the mechanism of action of major chemical constituents to inhibit the formation of PhIP. And provide new research methods and theoretical bases for study the mechanism of natural products inhibiting the formation of PhIP. At the same time, it also provides a theoretical basis and application direction for the comprehensive utilization of sugarcane molasses.