奶及奶制品中糠氨酸检测方法的研究进展

糠氨酸源于美拉德反应的早期产物，并最终经酸水解产生。它间接反映了美拉德反应的程度、赖氨酸营养功能的损失程度和食品受热程度等，被广泛应用于食品的品质评价。虽然糠氨酸在酸水解时的产率仅有30~40%，但在相同的检测条件下，该产率是稳定的。近40年来，糠氨酸的检测方法研究主要集中于色谱分离系统和检测器的选择与优化，以及酸水解条件对糠氨酸产率的影响。本文针对奶及奶制品中糠氨酸的检测方法，从高效液相色谱法（high performance liquid chromatography, HPLC）与检测标准的建立、其他色谱技术或检测器的应用、酸水解条件的研究等方面进行综述，并对目前的主要问题和研究方向进行了展望，为进一步开发更高效、更灵敏、更准确和更稳定的新检测方法提供参考。

Research progress on the determination of furosine in milk and dairy products

Furosine is converted from the early-stage Maillard reaction products and eventually formed in acid hydrolysis. It is considered as an indirect indicator of the extent of the Maillard reaction, the heat damage and the loss of available lysine, and is widely used to evaluate the nutritional quality of food. Although furosine is formed in acid hydrolysis with a yield of only 30~40%, the recovery is reproducible if consistent analytical conditions are applied. In the recent forty years, the researches on the determination of furosine mainly focused on the selection and optimization of chromatographic separation and detector, as well as the influence of acid hydrolysis condition on furosine yield. In this paper, the research on the determination of furosine in milk and dairy products was reviewed, including HPLC methods and the related detection standards, the application of other chromatographic system or detectors, and the conditions of acid hydrolysis. The research prospects were also presented, in response to the main challenges on such research, to provide references for further development of more time-saving, sensitive, accurate, and stable detection technology on furosine in milk and dairy products.