为探求相同煎炸方式下驴排、牛排和猪排在杂环胺（HAs）生成方面的差异性，通过基质固相分散-固相萃取技术对样本中HAs进行了分离、富集，利用高效液相色谱-质谱法（HPLC-MS/MS）对样本中HAs进行了定性分析，并通过高效液相色谱法对样本中IQ、Norharman、Harman、AaC、MeIQx、DMIP和PhIP等7种HAs进行了含量测定。结果表明，在相同煎炸方式（200 ℃，15 min）下，驴排、牛排和猪排中HAs具有明显差异性。其中，驴排、牛排主要是以热反应型HAs（IQ、MeIQx、DMIP、PhIP）为主，猪排主要是以热解型HAs（Norharman、Harman、AaC）为主。猪排和牛排中热反应型HAs含量（1.74 mg/g，1.73 mg/g）高于驴排（1.02 mg/g），差异性显著（p<0.05），而热解型HAs，猪排中最高（2.14 mg/g），牛排次之（1.07 mg/g），驴排最低（0.58 mg/g）。综上所述，通过揭示相同煎炸条件下驴排、牛排、猪排中HAs生成方面的差异性，可以为驴排加工过程中的食品安全研究提供参考。

The matrix solid phase dispersion (MSPD)-solid phase microextraction (SPE) techniques were used to separate and enrich the HAs from the samples, in order to explore the differences in formation of heterocyclic amines (HAs) among donkey steak, beef steak and pork steak under the same pan-frying conditions. High performance liquid chromatography-mass spectrometry (HPLC-MS/MS) was used to analyze qualitatively the Has in the samples, and quantify the contents of seven HAs (IQ, Norharman, Harman, AaC, MeIQx, DMIP and PhIP). The results showed that the HAs in donkey steak, beef steak and pork steak were significantly different under the same pan-frying method (200℃, 15 min). Donkey steak and beef steak contained mainly thermal reactive HAs (IQ, MeIQx, DMIP and PhIP), while pork steak had mainly pyrolytic HAs (Norharman, Harman and AaC). The contents of thermal reactive HAs in pork steak and beef steak (1.74 mg/g and 1.73 mg/g, respectively) were significantly (p<0.05) higher than that in donkey steaks (1.02 mg/g), whereas, the pyrolytic HAs decreased in the order of pork steak (2.14 mg/g), beef steak (1.07 mg/g), and donkey steak (0.58 mg/g). In summary, this study provides a reference for food safety research in the processing of donkey steak, through disclosing the differences in the formation of HAs in donkey steak, beef steak and pork steak under the same pan-frying conditions.

山东省现代农业产业技术体系驴产业创新团队项目（SDAIT-27）；山东省抗体制药协同创新中心开放课题（CIC-AD1843）；聊城大学博士基金（318051636）