Abstract:Heterocyclic aromatic amines （HAAs） are a kind of harmful substances generated in protein-rich foods during high-temperature cooking （e.g.baking， frying and grilling）， and the potential mutagenicity has been demonstrated in Ames experiments. In this paper， 2-amino-1-methyl-6-phenylimidazo [4，5-b]pyridine（PhIP）which was the most abundant HAAs generated in daily cooking was chose as the research target， the ef－ fect of different molar amount of creatinine and phenylalanine， and the influence of different heating time and temperaturewere studied， and established the optimal solution model system of PhIP formation. The total flavonoid in sweet potato leaves was extracted by ultrasonic method， the extract had inhibitory effect on the for－ mation of PhIP， the inhibition ratio was 67.31 %， more than quercetin， rutin， liquiritigenin and puerarin.