Lysinoalanine (LAL) is a cross-linked amino acid formed through the addition of lysine and dehydroalanine. High-protein foods are prone to forming LAL during food processing (such as alkaline treatment, heat treatment). LAL may induce nephrotoxicity, affect human digestive function, and can also reduce the content of essential amino acids in food, reducing the nutritional value of food. Currently, LAL quantification primarily relies on liquid chromatography (LC) and liquid chromatography-mass spectrometry (LC-MS) methods. This study reviews and discusses the detection methods of LAL from three aspects: pretreatment, derivatization, and instrumental detection, aiming to provide insights for developing high-sensitivity, more accurate, and stable LAL detection methods.