Abstract: Frying provides a high-temperature heating environment for food raw materials.Under this condition, a series of complex chemical and physical changes occur among food components, which gives fried food an attractive color and unique flavor, but also produces harmful substances such as AGEs.N^ε-(Carboxymethyl)lysine(CML)and N^ε-(carboxyethyl)lysine(CEL)are two typical AGEs, which widely exist in common food.Because of their stable characteristics and rich content, they are widely evaluated as typical indictors of the dietary AGEs level.In order to understand the effect of frying conditions on the content of CML and CEL in food during frying, chicken breast was fried with different vegetable oils, frying temperature, frying time, frying times of oil and continuous heating time.The content of CML and CEL in fried chicken breast was determined by high performance liquid chromatography-mass spectrometry.The results showed that frying could significantly increase the content of CML and CEL in chicken breast, and there were significant differences in the content of CML in fried chicken breast with different kinds of vegetable oils.The content of CML in fried chicken breast with high oleic sunflower oil and rapeseed oil was lower, 218.40 mg/kg and 226.40 mg/kg, respectively, which was significantly lower than the other five oils.For CEL, the effect of oil types on its content was not obvious; The content of CML and CEL increased with the increase of frying temperature and frying time.The higher the frying temperature, the higher the formation rate of CML and CEL.The formation rates of CML and CEL in chicken breast fried for 5 min at 220 ℃ were 2.53 times and 19.02 times higher than those at 140 ℃, respectively; With the increase of frying times, the content of CML decreased slightly, and the overall change of CEL content was not obvious; The content of CML and CEL in fried chicken breast decreased slightly with the increase of continuous oil heating time, and the content of CML and CEL reached the maximum value at the initial time of frying, which were 325.00 mg/kg and 51.63 mg/kg, respectively.In conclusion, frying conditions had different effects on the formation of AGEs in fried chicken breast.The content of AGEs in food can be controlled by optimizing the frying conditions, in order to reduce the content of ages in food.