Abstract:Different types of sugars were added to the roast，and the effect of sugar addition on the formation of four heterocyclic aromatic amines and five α-dicarbonyl compounds was analyzed，and the correlation between the formation of heterocyclic aromatic amines and α-dicarbonyl compounds was analyzed.The mechanism of inhibition of heterocyclic aromatic amines by sugar was investigated.The results showed that different kinds of sugars could significantly inhibit the formation of heterocyclic aromatic amines（PhIP，IQ，MeIQ and MeIQx），and there were significant dose-effect relationships between different kinds of sugars on the formation of heterocyclic aromatic amines.Among them，glucose，fructose and honey had significantly higher inhibitory effects on various heterocyclic aromatic amines than sucrose.At the same time，different kinds of sugars were added，and the production of α -dicarbonyl compounds （methylglyoxal，glyoxal，3-deoxyglucosone，and glucosone）increased significantly，and both showed a significant dose-effect relationship with the amount of sugar.Correlation analysis showed that when glucose，fructose，sucrose and honey were added，there was a negative correlation between the total amount of α-dicarbonyl compounds formed and the total amount of heterocyclic amines formed.It was verified that the inhibitory effect of sugars on heterocyclic amines in foods might be achieved by the thermal degradation of α-dicarbonyl compounds.