本文研究了市售传统肉制品中杂环胺的含量，根据加工工艺不同，对肉制品中进行分类研究，应用高效液相色谱法（high performance liquid chromatography）检测市售传统肉制品中杂环胺（Heterocyclic Amines）的种类和含量，从购买来源（个人摊点、超市和专售店）、种类及加工工序（酱卤、油炸-酱卤、酱卤-烤制以及烤制）角度分析传统肉制品中HAs的特点，并分析不同种肉制品基本化学成分。研究表明：不同肉制品中基本成分含量各不相同；个人摊点中HAs含量比超市和专售相对较高；不同加工工序中酱卤-油炸和烤制中HAs的含量相对较高，含量高达13.40 ng/g，并且所有工序中都检测到Norharman和Harman；鸡皮比鸡肉（不带皮）中HAs含量高，酱卤鸡腿、酱卤烧鸡和叫花鸡皮中HAs的含量分别是鸡肉（不带皮）HAs含量的2.8、1.5和1.5倍。

The content of heterocyclic amines (HAs) in traditional sauce halogen meat was detected by high performance liquid chromatography (HPLC) to evaluate the safety of traditional meat products in this study. The content of HAs and basic chemistry components in the meat were studied through their different kinds of meat products, processing technology conditions and location sources of sampling..The results showed that the basic chemistry components in different meats had significant differences .Content of HAs was higher in the individual stalls than in supermarkets and exclusive sales. Content of HAs was higher in sauce halogen-roasted and roasted than other processing technologies, which reached 13.40 μg/kg and Norharman and Harman were detected in all samples. Content of HAs in skin was higher than in chicken , and the content of HAs in skin of sauce pot stewed chicken legs, chicken sauce halogen and Beggar's chicken was 2.8, 1.5, 1.5 times in chicken, respectively.

“十三五”国家重点研发计划资助（2016YFD040040304）；河南省高校科技创新人才支持计划（15HASTIT033）；郑州轻工业学院博士科研启动基金项目（2015BSJJ038）；食品生产与安全河南省协同创新中心研究生科技创新基金项目（FCICY201615、FCICY201618）