中文摘要：

采用天然抗氧化剂荞麦、孜然和黑种草籽抑制曲奇中丙烯酰胺的生成。研究这3种配料对面粉中丙烯酰胺前体的含量、面粉和曲奇抗氧化的特性、曲奇烘焙特性和丙烯酰胺含量的影响,结果表明：这3种配料组合都可以增加面粉中还原糖和天门冬酰胺的含量,也可以增加面粉和曲奇的抗氧化特性（包括总酚类物质、DPPH自由基清除能力和ABTS＋.的抑制能力）。当所添加的天然抗氧化剂含量增加时,曲奇颜色变深,表现为更低的L＊,a＊和b＊值;荞麦和孜然的引入会增加曲奇中的水分含量,而黑种草籽则相反。所有天然抗氧化剂组合都可以增加曲奇的延展率。未添加天然抗氧化剂的曲奇中丙烯酰胺的含量为361.2μg/kg,而单独添加15%荞麦、15%孜然和15%黑种草籽使得曲奇中丙烯酰胺的含量分别降低了20.2%、67.6%和75.9%。感官分析结果表明：富含天然抗氧化剂的曲奇都可以被人们所喜欢。

英文摘要：

Acrylamide inhibition using natural antioxidant sources（buck wheat,cumin and black cumin）,were evaluated in a cookie model system.Effects of additives on acrylamide precursors of formulated flour,antioxidant properties of flour and cookies,cookie baking properties（color,moisture and spread ratios） and acrylamide contents of cookies were examined.All addition systems to the flour increased the reducing sugars,asparagine contents and antioxidant properties,including total phenolic compounds（TPC）,1,1-diphenyl-2-picrylhydrazyl（DPPH） free radical scavenging activity and ABTS＋.inhibition of flour and cookies.Increasing levels of additives to the cookie formulas resulted in darker cookies with lower L＊,a＊ and b＊ valueswhen compared to control cookies.Moisture contents of the cookies were increased with the addition of buckwheat and cumin,while it decreased with the addition of black cumin.Cookie spread ratios were more than the spread ratio of control cookies.The acrylamide contents of prepared cookies were lower than that of control cookies.Addition of 15% buckwheat,15% cumin and 15% black cumin to cookie formula reduced acrylamide level by 20.2%,67.6% and 75.9%,respectively,in comparison with the control cookie samples which contained 361.2 μg/kg acrylamide.Sensory evaluation test parameters indicated that all cookieswith different additives were scored as moderately liked.