Abstract:2-Amino-1-methyl-6-phenyl-imidazole[4，5-b]pyridine（PhIP）is a heterocyclic amine compound with high content and carcinogenic risk in food processing and cooking.The inhibitory effects of ferulic acid，caffeic acid，p-coumaric acid，and mixed phenolic acids on PhIP were investigated in the model system with phenylalanine and creatinine as precursors.Meanwhile，the synergistic inhibitory effects of phenolic acids in the model system were discussed.The results showed that in the model systems with single phenolic acids at the concentration of 10-10mg/mL or 10-9mg/mL，the inhibitory effect was in a descending order of caffeic acid>pcoumaric acid>ferulic acid.At the concentration of 10-8mg/mL，ferulic acid was stronger than p-coumaric acid in inhibiting the formation of PhIP.In the model systems of mixed phenolic acids，the mixture of ferulic acid and p-coumaric acid had the strongest inhibitory effect on PhIP，with the inhibition rate of 56.37% ，while the mixture of caffeic acid and p-coumaric acid had the weakest inhibitory effect，with the inhibition rate of 13.33% .The results indicated that phenolic acids might react with precursors to generate new adducts，which consumed the precursors and thus inhibit the formation of PhIP in the model system.