In this paper, we studied the formation rule of acrylamide ( AA) in a casein-xylose model system as well as the antioxidant activity of the Maillard reaction products (MRPs) , and discussed the relationship between the acrylamide content and the antioxidant activity of MRPs. The results showed that, as the reaction temperature increased and the reaction time prolonged, the acrylamide content increased, the DPPH scavenging rate and the reduction capability of the MRPs were improved correspondingly , but the Fe + chelating capability of the MRPs decreased; the production amount of acrylamide had a remarkable linear relationship between the DPPH scavenging rate, and also had remarkable relationship between the reduction capability.%对酪蛋白-木糖模拟体系中丙烯酰胺(AA)的形成规律以及美拉德反应产物(MRPs)的抗氧化活性进行了研究,并探讨了两者之间的关系.结果表明:随着反应温度和反应时间的增加,丙烯酰胺的生成量相应增加,MRPs对DPPH自由基的清除率以及还原能力也相应增大,但对Fe2+的螯合能力逐渐减小；丙烯酰胺的生成量与DPPH自由基清除率之间有显著的线性相关关系,与还原能力之间也有显著的相关关系.
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