Review on detection methods of lysinoalanine, a harmful substance in food
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摘要: 富含蛋白质的食品或食品原料在热或碱加工过程中易产生一种交联氨基酸———赖丙氨酸（LAL）,它对某些动物会产生特异的毒性症状,对人体也可能存在潜在的危害,但由于食品基质比较复杂,通常难以准确测定其中的LAL。因此研究食品中LAL的检测方法,对LAL的控制和促进其深入研究以及保障人体健康都具有重要意义。本文首先介绍了LAL的相关理化性质和样品前处理方法,进而综述了国内外测定多种食品中LAL的方法,包括氨基酸分析仪法、气相色谱法、液相色谱法及色谱-质谱联用方法等,分析了各种方法的优缺点,并对其发展趋势进行了展望,可为建立食品中LAL的检测方法提供一定的参考。Abstract: Lysinoalanine ( LAL) is a cross-linked amino acid, which is formed during the processing of heat or alkali treatment in protein- containing food or food raw materials. It may result in toxicological effects to some special animals and has been considered possible human health hazards. However, due to complex food matrix, it's difficult for lysinoalanine in food to be detected accurately.Therefore, studies on detection methods of lysinoalanine are significant for promoting further research to control lysinoalanine in food, and they can be helpful to ensuring our health. In this paper, some physical and chemical properties of LAL and pre- treatment methods for LAL analysis were firstly introduced, and then the major detection methods of LAL in many foods, including amino acid analyzer, gas chromatography, liquid chromatography, chromatographic combined with mass spectrometry and others were reviewed in detail. Meanwhile, the corresponding advantages and disadvantages, as well as the development prospects were analysed.This review could provide a reference for the determination of lysinoalanine in most of foods.
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Keywords:
- food /
- lysinoalanine (LAL) /
- detection methods
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