羧乙基赖氨酸（CEL）是通过美拉德反应形成的一种晚期糖基化终末产物（AGEs）。本文研究了四种天然来源的食品抗氧化剂：水溶性竹叶抗氧化物（AOB-w）、水溶性茶多酚（TP-w）、油溶性竹叶抗氧化物（AOB-o）和油溶性茶多酚（TP-o）对曲奇中CEL形成的抑制作用，确定了抑制曲奇中CEL的合适抗氧化剂及其添加剂量。空白对照组和试验组曲奇均在205 ℃、11 min焙烤条件下制得，CEL含量采用UPLC-MS/MS法准确测量。通过DPPH和ABTS抗氧化体系评价、感官评定和曲奇其他品质参数的测定，来评价试验组和空白对照组的差异。研究表明四种抗氧化剂对CEL的形成有显著的抑制作用，当添加剂量为0.01~0.05%（m/m）时，抑制率变化范围为7.29~67.25%；尤其当AOB-o的添加剂量为0.03%（m/m）时，曲奇中CEL的含量达到最低值（3.71±0.01 mg/kg），同时，产品的抗氧化活性得到显著提高，原有的品质属性和感官特性也未受到任何不良影响。

N-(carboxyethyl) lysine (CEL) is a kind of advanced glycation end-products (AGEs) derived from Maillard Reaction. The effect of four natural sources of antioxidants, including water-soluble antioxidant of bamboo leaves (AOB-w), water-soluble tea polyphenols (TP-w), oil-soluble antioxidant of bamboo leaves (AOB-o) and oil-soluble tea polyphenols (TP-o) on CEL formation in cookies were investigated and the optimal mitigation strategy was summarized. The cookie dough with or without addition of the selected antioxidants was all baked at 205 ℃ for 11 min and the CEL contents in the final products were quantified by UPLC-MS/MS. The antioxidant activity, sensory evaluation and evaluation of other cookie quality attributes, including diameter, thickness, spread ratio, color, moisture content and texture were also performed. The results showed that the CEL content in control cookies was 11.97 ± 0.26 mg/kg. Four antioxidants at the addition level of 0.01~0.05% (m/m) effectively inhibited CEL formation with 7.29~67.25 % inhibitory rates. And the ddition of 0.03% (m/m) AOB-o induced the lowest CEL content (3.71 ± 0.01 mg/kg) in cookie. Further experiments confirmed that 0.03% AOB-o addition treatment significantly increased the antioxidant activity of cookies by DPPH and ABTS assays and kept the original quality attributes and sensory properties of cookies.

国家“973”计划项目（2012CB720806）；国家科技支撑计划课题（2012BAK01B03）