PhIP (2-amino-1-methyl-6-phenylimidazole [4, 5-b] pyridine) is a carcinogenic heterocyclic aromatic amine often generated in thermal processing of food. Methods for PhIP and its precursors and possible intermediates determination in chemical model system and roast pork were established based on HPLC-Q-Orbitrap-HRMS and GC-MS. Results showed that the linearity of 8 targets was good in a certain concentration range (R² ≥ 0.992). LODs and LOQs were in the range of 0.3–15 μg/kg and 1–50 μg/kg, respectively. Under the model system, the recoveries of 8 target compounds ranged from 86.3% to 119.2%, with relative standard deviations (RSDs) of 0.5–6.9%. The established method was applied to 8 targets determination in roast pork, with recoveries ranging from 87.1% to 107.3% and RSDs in the range of 1.2–7.8%. The developed methods are accurate and fast, which are suitable for PhIP and its precursors and possible intermediates analysis in chemical model system and actual meat products.

PhIP（2-amino-1-methyl-6-phenylimidazole [4, 5- b ] pyridine）是一种致癌的杂环芳胺，通常在食品的热加工过程中产生。建立了基于HPLC-Q-Orbitrap-HRMS和GC-MS的化学模型体系和烤猪肉中PhIP及其前体和可能中间体的测定方法。结果表明，8个靶标在一定浓度范围内线性良好（R ² ≥ 0.992）。LOD 和 LOQ 分别在 0.3–15 μg/kg 和 1–50 μg/kg 范围内。在模型体系下，8种目标化合物的回收率为86.3%~119.2%，相对标准偏差（RSDs）为0.5~6.9%。将建立的方法应用于烧肉中8个指标的测定，回收率为87.1%~107.3%，RSD为1.2~7.8%。所开发的方法准确、快速，适用于化学模型系统和实际肉类产品中的 PhIP 及其前体和可能的中间体分析。