Abstract: Maillard reaction products (MRPs) were prepared from oyster enzymatic hydrolysate and glucose. To optimize reaction conditions for the production of MRPs with strong antioxidant activity, the effects of glucose addition, temperature, pH and reaction time on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, metal chelating ability and reducing power of MRPs were studied by one-factor-at-a-time and orthogonal array design methods. The results showed that the best reaction conditions were determined as addition of 4% glucose, reaction temperature of 120 ℃, pH 7.0, and reaction time of 120 min. The antioxidant activity of MRPs prepared under the optimized conditions was 93.2%, 22.5% and 1.436 in DPPH radical scavenging capacity, metal chelating ability and reducing power assays, respectively.

Key words: Maillard reaction, antioxidant activity, 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity, metal chelating ability, reducing power