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建立了烘焙食品中羧甲基赖氨酸（CML）和羧乙基赖氨酸（CEL）的UPLC-Q-TOF/MS检测方法。烘焙食品经脱脂、还原、沉淀蛋白、酸水解释放出CML和CEL，使用FMOC-Cl柱前衍生和HLB小柱固相萃取净化后，采用UPLC-Q-TOF/MS检测。CML和CEL在1~700ng/mL浓度范围内均呈良好的线性关系，线性回归系数r>0.999。CML和CEL的检出限均为0.1mg/kg；回收率为94.4%~108.3%；相对标准偏差（RSD，n=6）为0.4%~6.2%。该方法定性、定量准确，灵敏度高，能很好地应用于烘焙食品中CML和CEL的检测。
A UPLC-Q-TOF / MS detection method of carboxymethyl lysine (CML) and carboxyethyl lysine (CEL) in bakery products was established. The bakery products were degreased, reduced, precipitated and acid hydrolyzed to release CML and CEL. The purified products were purified by FMOC-Cl pre-column derivatization and HLB cartridge solid-phase extraction and detected by UPLC-Q-TOF / MS. CML and CEL in the range of 1 ~ 700ng / mL showed a good linear relationship, the linear regression coefficient r> 0.999. The detection limits of CML and CEL were 0.1mg / kg. The recoveries ranged from 94.4% to 108.3%. The relative standard deviations (RSD, n = 6) ranged from 0.4% to 6.2%. The method has the advantages of qualitative, quantitative accuracy and high sensitivity, and can be well applied to the detection of CML and CEL in baked goods.