文章研究了草鱼（Ctenopharyngodon idellus）鱼糜制品在水煮、200℃烘烤和140~200℃油炸条件下杂环胺的变化，并初步探讨了杂环胺形成机制。11种杂环胺的质量分数采用超高效液相色谱-电喷雾串联质谱法进行测定。结果表明杂环胺的种类和生成速率与加工方式有关。水煮方式下仅检出2种杂环胺，第60分钟时总量为1.78μg·kg -1；200℃烘烤方式下检出9种杂环胺，第30分钟时总量为75.78μg·kg -1；200℃油炸方式检出9种杂环胺，第8分钟时总量高达115.11μg·kg -1。在140~200℃油炸温度下杂环胺的质量分数随着油炸时间和温度的增加而显著增大（P ﹤0.05），生成杂环胺的种类也有所增加。%We investigated the effect of different cooking methods on variation of heterocyclic amines in grass carp(Ctenopharyngodon idellus)surimi products and discussed their formation mechanism. With ultra-high performance liquid chromatography-electrospray tan-dem mass spectrometry,we detected the contents of 11 kinds of heterocyclic amines. Results reveal that types of heterocyclic amines and their formation rate were related with cooking methods. Only two kinds of heterocyclic amines were detected,with 1. 78 μg·kg - 1 at the 60th minute by boiling method;nine kinds of heterocyclic amines were detected,with 75. 78 μg·kg - 1 at the 30th minute by 200℃ baking method;nine kinds of heterocyclic amines were detected,with 115. 11 μg·kg - 1 at the 8th minute by 200 ℃ frying method. At frying temperature of 100 ~ 200 ℃,the types and contents of heterocyclic amines increased significantly with increase of frying tem-perature and time.
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