IntroduMion:Maillard reaction is nonenzymatic reaction between reducing sugars and free amido group in amino acids or proteins,resulting in a complex series of compounds called Maillard reaction products (MItPs).M1tPs have been shown to possess potent antioxidant activity, which is not only important to food storage,food processing and herbal medicine preparation but also to the understanding of plant antioxidant system.In this study, model MRPs were prepared from arginine-glucose under different conditions to elucidate the factors influencing MRPsantioxidant properties.