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为研究干燥过程中的Maillard反应,以滤纸为基质材料制备了果糖-脯氨酸反应体系实验样品,并在不同的温度和时间条件下干燥,通过测定水相萃取液在420 nm处的吸光度(A420 nm)研究干燥后实验样品的棕色化程度,采用气相色谱-质谱(GC/MS)法和高效液相色谱-串联质谱(HPLC-MS/MS)法分别测定挥发性成分和Heyns化合物的量.结果表明:①干燥过程中Maillard反应程度与时间和温度正相关.②通过GC/MS法在Maillard反应产物中定性出6种挥发性组分.③Heyns化合物2-脱氧-2-L-脯氨酸-D-葡萄糖(Pro-Glu)的量随着干燥温度的升高呈先增加后降低的趋势,110℃干燥9 min时检测到的Pro-Glu量最高,为202.13 μg/mL.“,”To study Maillard reactions during drying process, filter paper was used as the model substrate to soak fructose-proline solutions and used as test samples. The fructose-proline containing paper sample was dried at different temperatures for different periods. The absorbance at 420 nm (A420 nm) of the extract was detected to analyze the browning intensity, in addition GC/MS was used to detect the volatile compounds and HPLC-MS/MS was used to detect the content of Heyns compounds. The results showed that: 1) The intensity of Maillard reaction had a positive correlation with drying temperature and drying time. 2) Six types of volatile Maillard reaction products were identified by GC/MS. 3) The content of one Heyns compound, 2-Deoxy-2-L-prolino-D-glucose (Pro-Glu), first increased and then decreased when drying temperature increased, and the highest content of Pro-Glu was detected in the sample dried at 110 ℃ for 9 minutes.