Abstract: Heterocyclic amines is a class of polycyclic aromatic compounds formed by protein-rich foods during heat processing, and contribute to carcinogenicity and mutagenicity. Analytical methods applied to the determination of heterocyclic aromatic amines in foods, introducing several analytical strategies for the sample pretreatment, such as liquid liquid extraction, column liquid chromatography, solid-phase extraction, solid-phase microextration, supercritical fluid extraction and on- line coupling of liquid liquid extraction were reviewed. Advantages and characterisitic of merit for each technique were discussed.