该研究将L-半胱氨酸盐酸盐添加到面团中制作曲奇，研究了不同添加量（0.3、0.6、1.0、1.5 g/kg）L-半胱氨酸盐酸盐对4种有害醛类含量、曲奇外观和挥发性物质的影响。结果表明：添加后，曲奇的接受度高于未添加对照组，且4种有害醛类的含量显著降低。当L-半胱氨酸盐酸盐添加量为1.5 g/kg时，曲奇中5-羟甲基糠醛、3-脱氧葡萄糖醛酮、乙二醛和丙酮醛含量分别降低28.75%、62.73%、46.27%、36.59%。微固相萃取-气质联用结果显示：添加后，曲奇的挥发性醛、醇和吡嗪类物质含量增加，大部分酮类物质含量减少。细胞毒性实验结果显示：添加L-半胱氨酸盐酸盐的曲奇水提取物添加对人胃粘膜上皮细胞活力有促进作用。结合实验分析，曲奇最适L-半胱氨酸盐酸盐添加量为1.0 g/kg。

In this study, L-cysteine hydrochloride was added into the dough for making cookies, and the effects of L-cysteine hydrochloride at different addition amounts (0.3, 0.6, 1.0, 1.5 g/kg) on the contents of four harmful aldehydes, appearance and volatile substances of cookies were investigated. The results showed that the acceptance of fortified cookies was higher than that of the control group, and he contents of four harmful aldehydes were significantly reduced. The addition of L-cysteine hydrochloride at 1.5 g/kg decreased the contents of hydroxymethylfurfural (HMF), 3-deoxyglucuronone (3-DG), glyoxal (GO) and methylglyoxal (MGO) in cookies by 28.75%, 62.73%, 46.27% and 36.59% respectively. The results of micro-solid phase extraction-GC-MS showed that the contents of volatile aldehydes, alcohols and pyrazines in cookies increased while the contents of most ketones decreased after the addition of L-cysteine hydrochloride. The results of cytotoxicity experiments showed that the water extracts of cookies with added L-cysteine hydrochloride could promote the viability of human gastric epithelial cells. The above experimental results revealed that the optimal amount of L-cysteine hydrochloride for adding to cookies was 1.0 g/kg.

广州市民生科技攻关计划项目（201903010004）