Abstract: The Maillard reaction products(MRPs) were prepared using L-lysine and DMaillard reaction.The pH value and absorbance of the Maillard reaction products(MRPs) were determined.In this research,the antioxidative activities of MRPs,including iron-chelation activity,scavenging effect on superoxide anion radical and DPPH· radical,and reducing power were studied.The results showed that browning and acidity increased with the heating time;the wavelength of maximal absorbance was about 460 nm;While reaching the same browing degree,namely absorbance 2.2,their reaction speeds were shown as follows:1:2>1:1>2:1.Three kinds of MRPs with different proportions of amido and carbonyl exhibited good iron-chelation activities and scavenging activities against superoxide anion radical and DPPH· radical,but they almost did not have reducing powers.

Key words: Maillard reaction； iron-chelation； superoxide anion； 1,1-diphenyl-2-picrylhydrazyl(DPPH·, )； reduc-ing power； antioxidant activity；