Abstract: [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.

Key words: food science, carbonyl ammonia reaction, indicator change