建立了固相萃取-高效液相色谱分析卤肉中β-咔啉类杂环胺含量的方法，并研究六种中国传统香辛料对卤鸡肉中β-咔啉类杂环胺形成的影响。样品经二氯甲烷萃取，离心和混合阳离子萃取小柱净化后，采用荧光检测器检测杂环胺含量。结果表明，2种杂环胺在线性范围内线性关系良好，相关系数r>0.999，检出限为0.17~0.30 ng/g。杂环胺的加标回收率为81.92%~93.37%，相对标准偏差(RSD)为3.66%~7.49%。该方法操作简单，净化效果好，可满足实际样品分析的需求。在不添加香辛料的对照组中检测到Harman和Norharman两种杂环胺，6种香辛料对杂环胺抑制能力不同，5%添加剂量下，干姜、青花椒和桂皮抑制率最强达到42%~60%，红花椒、陈皮和黑胡椒的抑制效果较弱。拟合了香辛料的抗氧化能力与抑制能力之间的相关性，结果表明香辛料的抑制能力与羟基自由基的清除能力相关，为研究抑制机理提供线索。

A method was established for the determination of β-Carboline heterocyclic aromatic amines (HAs) in sauce braised meat products by solid phase extraction-high performance liquid chromatography. The sample was extracted with dichloromethane, purified by centrifugation and a MCX SPE column, and then detected by a fluorescence detector. The results showed that the correlation coefficients of both HAs were above 0.999 and the limits of detection were in the range from 0.17~0.30 ng/g. The recoveries of the two HAs spiked in chicken samples were 81.92%~93.37% with the relative standard deviations (RSD) between 3.66% and 7.49%. The method is simple, sensitive and effective, and can meet the requirements of actual sample analysis. Only Harman and Norharman were detected in the control group, and the inhibition ability of the six kinds of spices to heterocyclic amines were different. Under the additive amount of 5%, the inhibition rate of dried ginger, green prickly ash and cinnamon reached 42% to 60%, and that of red pepper, dried tangerine peel and black pepper was relatively weak. Furthermore, the scavenging ability of OH radical was related to the inhibitory ability of spices, which provided clues for studying the inhibitory mechanism in the future.

国家自然科学青年基金资助项目(31701712)；湖北省自然科学基金项目(2017CFB197)；中央高校基本科研业务费专项资金资助(2662018PY058；2662016QD035)