The inhibitory effects of histidine， leucine， valine and methionine（0.1%， 0.5%， 1%） on the profiles of free heterocyclic amines（HAs） in roast beef patties were analyzed by ultra-performance liquid chromatography-tandem mass spectrometry. The results showed that the total free heterocyclic amine content in the control group was 28.49 ng/g， four amino acids could inhibit the increase of total heterocyclic amine content to some extent， the highest inhibition rate reached 43.84% （1% histidine）. Proline， leucine and methionine could significantly inhibit the generation of norharman and harman， with the highest inhibition rates of 100.00% （1% methionine） and 60.59% （1% histidine）， respectively， and histidine inhibited the generation of norharman and harman in a dose-depend manner. Proline could significantly inhibit the production of MeIQx with a maximum inhibition rate of 57.94% （1% proline） and also showed dose-depend manner. The results could shed light on the inhibition of production of heterocyclic amines in roast beef patties by amino acids.