Abstract: Maillard reaction widely exists in the process of food hot processing and storage, which can change the color, aroma and taste of food, and endow food a better taste and appearance. Although the specific mechanism of Maillard reaction is not clear, and harmful derivatives will be produced, many studies have shown that Maillard reaction products have strong antioxidant activity. Epigallocatechin gallate (EGCG), as a natural functional component, can effectively inhibit the formation of harmful products in Maillard reaction. The Maillard reaction system was prepared with glucose cysteine (0.1 mmol) dissolved in phosphate buffer (PBS) at pH 7.4, and the anti-oxidation tests such as DPPH method, ABTS method, and total reduction capacity were conducted. With the participation of EGCG, the effects of heating time (0, 0.5, 1, 1.5, 2, 2.5 h), reaction temperature (110, 120, 130, 140, 150, 160℃), pH value (2, 4, 6, 7.4, 8, 10), carbonyl ammonia molar ratio (0.25:1, 0.5:1, 1:1, 1.5:1, 2:1, 4:1) on the antioxidant capacity of the model product were investigated. When DPPH index was used to determine the antioxidant activity of the sample, DPPH was dissolved in methanol to obtain the DPPH solution with a concentration of 0.05 mmol/L·25 μL of the sample and 4 mL of DPPH solution were pipetted into a test tube, then mixed and reacted in darkness for 30 min at room temperature. The absorbance was measured at 517 nm. When ABTS index was used to determine the antioxidant activity of the sample, ABTS working solution should be prepared first, that is, 5 mL of ABTS solution (7 mmol/L) and 5 mL of potassium persulfate solution (2.45 mmol/L) were mixed evenly, and then ABTS working solution was obtained by reaction in darkness at room temperature for 12-16 h, and then diluted with absolute ethanol to 0.70±0.02 at 734 nm. 10 μL of the sample and 12 mL of ABTS working solution were pipetted into a test tube, then mixed and reacted in darkness for 30 min at room temperature. When the total reduction capacity of the sample was measured, 1 mL sample was transferred to the test tube, and 2.5 mL of 0.2 mol/L pH 6.6 phosphate buffer and 2.5 mL of 1% potassium ferricyanide was added successively, and the mixture was incubated at 50℃ for 20 min. After cooling down to room temperature, 2.5 mL of 10% trichloroacetic acid was added and the mixture was centrifuged (3 000 r/min) for 10 min, then 1 mL of supernatant was taken. Then 3 mL of distilled water and 0.3 mL of 0.1% ferric chloride were added, and the mixture was shaken and stood for 10 min. The absorbance was measured at the wavelength of 700 nm. The absorbance indicates the total reduction capacity of the sample, which is directly proportional to the absorbance. The results showed that under the three indicators, with the participation of EGCG, the antioxidant capacity of the sample increased first and then decreased with the increase of reaction temperature, system pH value, and carbonyl ammonia molar ratio. In the glucose-cysteine system, the strongest antioxidant capacity of MRPs was in the following condition:EGCG was 1.5 mg, the reaction temperature was 130℃, the heating time was 1.0 h, pH 6.0, and the molar ratio of carbonyl ammonia was 1.5:1 (glucose 0.029 7 g). This study provided a technical reference for the bulk food processing and the development of antioxidant functional products.