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.