[目的]分析不同加工环节婴幼儿配方乳制品中可利用赖氨酸、5-羟甲基糠醛、糠氨酸含量变化。[方法]采集3 条生产线不同加工环节样品,利用高效液相色谱对可利用赖氨酸、5-羟甲基糠醛、糠氨酸含量进行检测。[结果]原料乳巴氏杀菌环节、配料乳减压浓缩环节是发生羰氨反应的主要环节。3 条生产线样品的5-羟甲基糠醛含量均在巴氏杀菌阶段上升0.027~0.092 μg/mL,显著性增加（P<0.05）,在减压浓缩阶段上升0.042~0.106 μg/mL,显著性增加（P<0.05）。糠氨酸含量在巴氏杀菌阶段上升1.110~2.416 μg/mL,显著性增加（P<0.05）,在减压浓缩阶段上升11.731~24.442 μg/mL,极显著性增加（P<0.01）。[结论]3 条生产线样品的3 个指标变化程度存在差异,但整体变化趋势一致。可通过监控3 个指标变化趋势,为婴幼儿配方乳制品加工环节工艺优化提供参考。

[Objective] To analyze the changes in the content of lysine, 5-hydroxymethylfurfural and furuline in infant formula dairy products in different processing links. [ Method] Collect samples from different processing links of 3 production lines, and use high-performance liquid chromatography to detect the contents of lysine, 5-hydroxymethyl furfural and furfuramine. [ Result] The pasteurization of raw milk and the decompression and concentration of the ingredients are the main links of carboxane reaction. The content of 5-hydroxymethyl furfural in the samples of the three production lines increased by 0.027 μg/mL to 0.092 μg/mL in the pasteurization stage, with a significant increase (P<0.05) and an increase of 0.042 μg/mL to 0.106 μg/mL in the decompression concentration stage, with a significant increase (P<0.05). The content of furfurine increased by 1.110 μg/mL to 2.416 μg/mL in the pasteurization stage, increasing significantly (P<0.05) and 11.73 μg/mL to 24.442 μg/mL in the decompression concentration stage, with an extremely significant increase (P<0.01). [Conclusion] There is a difference in the degree of change of the three indicators of the samples of the three production lines, but the overall change trend is the same. The change trend of three indicators can be monitored to provide reference for the optimization of the process of infant formula dairy products.