Maillard reaction products(MRPs) were prepared using glycine-fructose and arginine-fructose by model Maillard reaction. The change of ultraviolet-visible(UV-Vis) and fluorescence spectroscopy, the effects of amount of substance ratio of amino to carbonyl group, initial pH, temperature on browning of MRPs and pH change during reaction process were investigated. The scavenging action of MRPs on DPPH and hydroxyl free radical, H2O2 and total reducing power were also observed. The results showed that UV absorption peaks were 220 and 266 nm, 220 nm for glycine-fructose and arginine-fructose, respectively, excitation and emission wavelengths for fluorescence peaks were 339 and 441 nm, 339 and 426 nm, respectively. The browning and acidity of MRPs all increased with the heating time. Browning all reaches their corresponding maximum when the amount of substance ratio of amino to carbonyl group was 1∶3, pH 11～12 and temperature 110～120 ℃, respectively. With the increasing of MRPs concentration, scavenging action on hydroxyl free radical increased to a maximum value and then decreased, H2O2 and total reducing power showed a dose-response relationship to some degree, and scavenging action on DPPH was lower and decreases with increasing concentration.
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