Abstract:To investigate the effects of different cooking methods and refrigerated storage time on contents of vitamin A content in animal liver.The content of vitamin A in animal liver was determined by high performance liquid chromatography.Simulated experiments were used to simulate the cooking methods such as boiling and frying，and the effects of different cooking methods on vitamin A content in animal liver were studied，and to explore the different refrigerated storage time effect on the content of vitamin A in animal liver.The results showed that：different cooking methods had different effects on vitamin A content in animal liver，and with the increase of cooking temperature and time，vitamin A content decreased in animal liver，and the frying was much more effective than the boiling.When the frying time was 15 min，the content of vitamin A in chicken liver，pork liver and duck liver respectively were 80.31%，75.923%and 76.39%of the fresh liver.Vitamin A in the liver of animals had varying degrees of loss during refrigerated storage time，and the amount of loss increases as time went on.Animal liver was 100℃ boiled heating after cold preservation of 24 h，the vitamin A content in chicken liver，pork liver and duck liver were just 79.68%，45.71%and 52.00%；animal liver by frying heating after cold preservation of 24 h，the vitamin A content in chicken liver，pork liver and duck liver were just 56.65%，38.71%and 35.48%.