Abstract: To study the effect of high-polymerization wheat bran feruloylated glycosides (F1) on the formation of Maillard reaction products, Sephadex LH-20 gel chromatography column was used to separate and purify feruloylated oligosaccharides to obtain F1. The structure of F1 was characterized by UV-Vis spectroscopy, gas chromatography (GC), high performance liquid chromatography (HPLC) and infrared spectroscopy. In addition, in combination with average molecular weight, the molecular composition was analyzed, and the inhibition of F1 on the intermediate and end products of Maillard reaction was detected by HPLC and fluorescence spectrophotometry. The results showed that the average molecular weight of F1 was(1 671.17±27.40)Da; combined with the degree of polymerization calculation, the molecular composition might be feruloyl arabinoxylan (FA-ara-(xly)₉); F1 could effectively inhibit the formation of intermediate products, Glyoxal (GO), Methylglyoxal (MGO) and 2, 3-butanedione (2, 3-BD), of Maillard reaction in a concentration-dependent manner. At a mass concentration of 50 mg/mL, the inhibition rates were 63.64%, 46.65%, and 76.74%, respectively, which were better than those of free ferulic acid (FA). The formation inhibition rate of Advanced Glycation End-products (AGEs) reached 97.50%, which was better than that of FA (94.76%). Therefore, F1 has a good inhibitory effect on the intermediate and end products of Maillard reaction, which has great research prospects.