Abstract: The effects of 15 flavonoids on the contents of five heterocyclic amines in roast chicken breast were investigated in this study. The sample was extracted with NaOH, followed by liquid-liquid extraction with ethyl acetate, and then the upper phase was purified by solid-phase extraction with a Oasis MCX cartridge. The content of heterocyclic amine was analyzed by ultraperformance liquid chromatography-tandem mass spectrometry. Principal component analysis (PCA) was used to study the differences in the effects of various flavonoids on the formation of heterocyclic amines in roast chicken breast. The results showed that among the 15 flavonoids, genistein, epigallocatechin gallate (EGCG) and luteolin exhibited good inhibitory effects on the formation of Harman and Norharman, with inhibition percentages over 20%. EGCG, naringenin, luteolin and genistein had good inhibitory effects on the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, with inhibition percentages over 45%. Genistein, naringenin and luteolin showed good inhibitory effects on the formation of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline, with inhibition percentages over 45%. The PCA results demonstrated that EGCG, luteolin and genistein were classified into the same group, exhibiting strong inhibitory effects on the formation of five heterocyclic amines. Based on the chemical structures of these flavonoids, it was speculated that the 5- and 7-hydroxyl groups on the A ring and the 4’-hydroxyl group on the B ring of the flavonoid nucleus play important roles in inhibiting the formation of heterocyclic amines in roast chicken breast. However, the presence of 3-hydroxyl group on the C ring may reduce the inhibitory effects of flavonoids on heterocyclic amine formation. In summary, flavonoids have inhibitory effects on the formation of heterocyclic amines. EGCG, luteolin and genistein have the strongest inhibitory effect. These findings provide a theoretical basis for the processing of safe meat products at high temperature.

Key words: flavonoids, heterocyclic amines, roast chicken breast, principal component analysis