本研究采用高效液相色谱-质谱联用技术（HPLC-MS）建立了一种操作简单、稳定性好的检测食品体系中羧甲基赖氨酸（CML）的方法，并对四类代表性中国常见食品（液体食品，粉状食品，调味品，固体、半固体食品）中CML含量进行了定量分析。结果表明：以30%甲醇为流动相时HPLC-MS的检测效果最佳，CML的HPLC-MS分析时间为6 min，保留时间为3.7±0.1 min；所测四类食品中，液体食品中CML含量为结合态：2.72~5.18 ?g/mL食品、游离态：0.05~1.78 ?g/mL食品；粉状食品中CML含量为结合态：0.84~63.00 ?g/g食品、游离态：0.73~14.37 ?g/g食品；调味品中CML含量为结合态：0.86~42.80 ?g/mL(g)食品；游离态：7.69~821.02 ?g/mL(g)食品；固体、半固体食品中CML含量为结合态：0.63~61.22 ?g/g食品；游离态：0.24~9.29 ?g/g食品。CML含量最高的食品为老抽（结合态CML：0.97±0.11 ?g/mL食品；游离态CML：796.35±24.67 ?g/mL食品），CML含量最低的食品为速冻馒头（结合态CML：0.66 ± 0.03 ?g/g食品；游离态CML：0.42±0.02 ?g/g食品）。

In this study, high performance liquid chromatography-mass spectrometry (HPLC-MS) was used to establish a simple and stable method in detecting Nε-(carboxymethyl) lysine (CML) in foods; a quantitative determination of the CML content in four common -types of food in China (liquid foods, instant powders, seasonings, solid or semi-solid foods) was carried out. The optimal mobile phase composition for HPLC-MS was 30% methanol, and the analysis time and retention time for CML were 6 min and 3.7 ± 0.1 min, respectively. The CML levels in the foods were as follows: –bound form and free form in liquid foods were 2.72 ~ 5.18 ?g /mL food and 0.05 ~ 1.78 ?g /mL food; bound form and free form in instant powders were 0.84~63.00 ?g /g food and 0.73 ~ 14.37 ?g /g food; bound form and free form in seasonings–were 0.86 ~ 42.80 ?g /mL(g) food and 7.69 ~ 821.02 ?g /mL(g) food; bound form and free form in solid or semi-solid foods–were 0.63 ~ 61.22 ?g /g food and 0.24 ~ 9.29 ?g /g food. The highest CML content was found in dark soy sauce (bound form: 0.97 ± 0.11 ?g /mL food; free form: 796.35 ± 24.67 ?g /mL food), and the lowest CML content was observed in quick-frozen steamed buns (bound form: 0.66 ± 0.03 ?g/g food, free form: 0.42 ± 0.02 ?g /g food).

“973”项目（2012CB720800）；国家自然科学基金（31371833）