甲壳类水产品因其丰富的营养价值而广受欢迎，但其可引起严重的过敏反应；致敏原的存在是制约甲壳类水产食品消费市场进一步发展的主要因素之一。美拉德反应广泛发生于水产品等食品加工及贮藏过程中，可影响食物的致敏性。本文首先对美拉德反应方法进行系统介绍；同时，从结构和抗原表位的角度阐述甲壳类水产品致敏原的研究进展；在此基础上，着重对甲壳类水产品致敏原经美拉德反应处理后致敏性变化及其作用机理进行综述。旨在为美拉德反应用于甲壳类水产品致敏性控制与消减提供参考。

Crustacean products are popular for its rich nutritional value, despite causing serious allergy symptoms. The presence of allergens is one of the main factors restricting the further development of the consumer market of crustacean products. The Maillard reaction widely exists in the processing and storage of aquatic products and can affect the allergenicity of foods. This review systematically introduces readers to the Maillard reaction, and summarizes the recent progress in research on the structure and epitopes of crustacean allergens. More importantly, it reviews the changes in the allergenicity of crustacean allergens after Maillard reaction and the underlying mechanism. It is our hope that this paper will provide a reference for controlling and reducing the allergenicity of crustacean products by Maillard reaction.