葡萄糖对肉制品中PhIP形成与迁移的作用机制研究

杂环胺-PhIP是热加工肉制品中普遍存在的一种致癌致突变的内源污染物，深入研究控制肉制品中PhIP产生的作用及机制，对控制杂环胺的形成具有重要意义。研究发现葡萄糖对肉制品中PhIP的产生具有双重作用，但是，它们间的相互作用机制尚不清晰。因此本项目拟开展以下研究：（1）通过模拟体系解析葡萄糖-关键中间产物-PhIP之间的多目标关联量化关系；（2）对不同反应体系形成的产物进行分离和结构鉴定，并用密度泛函理论进行量子化学计算揭示它们的形成机理，进而构建葡萄糖在PhIP形成和迁移中的多元反应途径；（3）运用同位素标记与LC-HRMS技术验证真实体系中反应产物的结果，并结合不同加工条件下葡萄糖对PhIP形成的影响，通过分析阐明热加工肉制品中葡萄糖对PhIP形成和迁移的作用机制。本项目的研究成果将推进肉制品热加工过程中HAA调控机制的研究，对提高食品质量、保障食品安全具有重要的理论和实际意义。

Heterocyclic amine (HAA)-PhIP is a carcinogenic and mutagenic endogenous pollutant commonly found in thermally processed meat products. In-depth study of the mechanism of influencing factors on the formation of PhIP in meat products is of great significance for controlling the formation of HAA. Studies have found that glucose has a dual effect on the production of PhIP in meat products, but the mechanism of their interaction is still unclear. .Therefore, this project intends to carry out the following research:（1）analyze the multi-objective quantitative relationship between glucose-key intermediate product-PhIP in the model system.（2）Separate and identify the structure of the products formed by different reaction systems, and use density functional theory to perform quantum chemical calculations to reveal their formation mechanism, and then construct the multiple reaction pathways of glucose in the formation and migration of PhIP.（3）Using isotope labeling and LC-HRMS technology to verify the results of the reaction products in the food system, and combining the effects of glucose on the formation of PhIP under different processing conditions, the mechanism of the effect of glucose on the formation and migration of PhIP in thermally processed meat products was clarified through analysis. The research results of this project will advance the research on the HAA regulation mechanism during the thermal processing of meat products, and will also have important theoretical and practical significance for improving food quality and ensuring food safety.