Abstract: The experiments was to explore the effects of different temperatures and pretreatments on the change of biogenic amines of mackerel,used high performance liquid chromatography(HPLC)method to analysis the change of eight kinds of biogenic amine and the total content of biogenic amines of the whole fish and gutted fish under different temperatures storage. The results showed that the main biogenic amines of mackerel were histamine,putrescine,cadaverine and tyramine. With the increasing of temperature,the total content of biogenic amines of the whole fish and gutted fish were increasing rapidly. At 0,4,10,15,20,25 and 30 ℃ storage after 1 d,the total amount of the accumulation of biogenic amines in fish were 40.34,93.44,107.95,73.39,119.99,4649.90,119.99 mg/kg. At 0,4,10,15,20,25 and 30 ℃ storage conditions,histamine content of whole fish in more than the state’s high histamine fish 400 mg/kg safety limits of the time were 12,5,4 d and 48,36,15,14~16 h. The accumulation of histamine was 13.45 mg/kg at -18 ℃ for 6 months. In addition,the evisceration can delay the formation of biogenic amines. At -18,0,4,10,15,20,25 and 30 ℃ storage conditions,the extent of reduction the final accumulation of total biogenic amines after evisceration was 14.22%,39.79%,13.83%,29.06%,22.60%,13.56%,26.13%,21.26% respectively. Therefore,low temperature and evisceration could effectively control the formation of biogenic amines in mackerel to prevent corruption. This study would provide a reference for the effective control of production of biogenic amines of mackerel.