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This study aimed to estimate the effects of simultaneous application of antioxidants in meat and in oil on heterocyclic aromatic amine (HAA) formation in fried chicken during 40 deep-fat frying cycles. The experiment was carried out by adding Adinandra nitida leaf extract (ANE) (200 mg/100 g) to chicken while adding tea polyphenols (TP) (40 mg/100 g), sesamol (SL) (40 mg/100 g), or rosemary extract (RE) (40 mg/100 g) to soybean oil. It was found that the addition of TP, SL or RE in oil reduced the lipid oxidation and the formation of total HAAs in meats. Adding ANE alone to meat reduced total HAA contents in meats by 11.98%–38.00%; simultaneously adding TP, SL or RE to oil reduced total HAA contents in meats by 33.98%–61.46%, 15.86%–44.94%, and 25.22%–48.01%, respectively, during 40 frying cycles. Pearson correlation analysis revealed significant correlations (all absolute values of correlation coefficients > 0.53) between HAA formation and oxidation indices. This research supplies evidence that adding antioxidants to both meat and oil inhibits HAA formation during deep-fat frying. • Simultaneous use of ANE in meat and TP in oil strongly inhibited HAA formation. • HAA contents in oil and in meat increased with the increase of frying cycles. • HAA formation is significantly related to the oxidation of frying oil. [ABSTRACT FROM AUTHOR]

芝麻油可能含有杂环胺9H-吡啶并\[3,4-b\]吲哚（norharman）和1-甲基-9H-吡啶并\[3,4-b\]吲哚（harman），为了有效检测芝麻油中杂环胺含量，建立了一种高效液相色谱-荧光检测法（HPLC-FLD），并对不同产地芝麻所制芝麻油中杂环胺含量进行对比。结果表明：所建立的HPLC-FLD能在15 min内实现对芝麻油中杂环胺的测定；在相同炒籽条件下，不同产地芝麻所制芝麻油中杂环胺含量有显著差异（p