The present study investigated the influence of in vitro stimulated digestion system on the content of glyoxal and methylglyoxal in commercial cookies. Glyoxal and methylglyoxal levels in different cookie samples were analyzed before and after in vitro digestion with High Performance Liquid Chromatography. Initial glyoxal and methylglyoxal values ranged between 42.9 and 126.6 µg/100 g, and between 22.9 and 507.3 µg/100 g, respectively. After in vitro digestion, formation of glyoxal and methylglyoxal values were increased up to 645% and 698%, respectively. The results revealed that in vitro stimulated digestion conditions strongly increased the amount of glyoxal and methylglyoxal in cookies. The amount of fructose was found to be more effective on the formation of both GO and MGO than those of glucose and sucrose. Further studies are needed to extensively investigate glyoxal and methylglyoxal formation under in vitro conditions in such foods.

本研究调查了体外刺激消化系统对商业饼干中乙二醛和甲基乙二醛含量的影响。使用高效液相色谱法在体外消化之前和之后分析了不同饼干样品中的乙二醛和甲基乙二醛水平。乙二醛和甲基乙二醛的初始值分别介于 42.9 和 126.6 µg/100 g 之间，以及 22.9 和 507.3 µg/100 g 之间。后在体外消化，形成乙二醛和甲基乙二醛的值分别增加至645分别％和698％。结果表明，体外受刺激的消化条件大大增加了饼干中乙二醛和甲基乙二醛的含量。发现果糖的量比葡萄糖和蔗糖的量对 GO 和 MGO 的形成更有效。需要进一步研究以广泛研究在体外条件下此类食品中乙二醛和甲基乙二醛的形成。