Abstract: The effects of vitamin E,grape seed extracts and quercetin on HAAs formation in fried mutton patties were studied.Antioxidants were added directly to the surface of the patties before frying.Patties were fried at 200℃ for 10 min.HAAs were isolated by solid phase extraction and quantified by HPLC with DAD and FLD detection.Results showed that 10 HAAs were detected in fried mutton patties,the total amount of HAAs was up to 51.68 ng/g.Among them,9H-pyridoindole(Norharman),1-methyl-9H-pyrido indole(Harman) and 2-amino-1-methyl-6-phenylimidazo-pyridine(PhIP) were detected at higher level in fried mutton patties.The concentrations of the two compounds were 19.66 ng/g,12.23 ng/g and 10.50 ng/g respectively.Compared to the control,Grape seed extracts at 0.5% levels significantly reduced the formation of IQ,MeIQx,4,8-DiMeIQx and PhIP by 36.65%,67.73%,35.63%and 30.00% respectively(P<0.05).Antioxidants did not effectively inhibit the formation of apolar HAAs in cooked mutton.