During the heat treatment of proteinaceous food, heterocyclic aromatic amines (HAAs), a kind of strong mutagens/carcinogens are formed. HAAs can be classified into two major groups based on the heating temperature, which are thermic HAAs generally formed in 150 to 300 °C and pyrolytic HAAs produced above 300 °C. This review focuses on the formation mechanisms of HAAs and identifies different mechanisms of the formation of HAAs in foodstuffs. Moreover, an overview of the available extraction, purification methods, and instrumental analytical methods in the last two decades is shown to determine the HAAs in various foodstuffs. Finally, based on the factors that affect the formation of HAAs in heat‐processed foodstuffs, such as the cooking method, food type, the recipe, and the content of substances with enhancing or inhibiting effects on the formation of HAAs, this review also highlights the most promising strategies for mitigating HAAs, which include adjusting cooking methods or process conditions, adding natural product extracts, antioxidants or other compounds, or reasonable selection of types of foodstuff. The review intends to provide a broad but comprehensive understanding of the formation, extraction, purification, analytical methods, and possible mitigation strategies for isolated and identified HAAs.

中文翻译：

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食品中潜在的致癌杂环芳胺 (HAA)：形成、提取、分析方法和缓解策略

在蛋白质食品的热处理过程中，会形成杂环芳香胺（HAAs），一种强致突变剂/致癌物。根据加热温度的不同，HAA 可分为两大类，即通常在 150 至 300 °C 形成的热 HAA 和在 300 °C 以上生成的热解 HAA。本综述重点关注 HAA 的形成机制，并确定了食品中 HAA 形成的不同机制。此外，概述了过去二十年中可用的提取、纯化方法和仪器分析方法，可用于确定各种食品中的 HAA。最后，基于影响热处理食品中 HAA 形成的因素，如烹饪方法、食物类型、配方、以及对HAA形成有增强或抑制作用的物质含量，本综述还重点介绍了减轻HAA最有前景的策略，包括调整烹饪方法或工艺条件，添加天然产物提取物、抗氧化剂或其他化合物，或合理选择食品的种类。该审查旨在对分离和鉴定的 HAA 的形成、提取、纯化、分析方法和可能的缓解策略提供广泛而全面的了解。