In this study, the activity of antibacterial peptides derived from half-fin anchovy （HAHp） was improved through the Maillard reaction. The Maillard reaction products （MRPs） of HAHp-glucose, HAHp-saccharose, HAHp-maltobiose and HAHp-lactobiose resulting from heating for 30 min at 100 ℃ were compared for their antibacterial activity against Escherichia coll. The effects of initial pH, glucose level, temperature and heating time on the anti-Escherichia coli activity of HAHp-glucose MRPs were explored. The results showed that higher initial pH （above 6.0） provided lower antibacterial activity against Escherichia coil The appropriate level of glucose addition, temperature and heating time could increase the anti-Escherichia coli activity of HAHp-glucose MRPs.%以黄鲫蛋白抗菌肽（HAHp）为底物，通过美拉德反应提高其抑菌活性。以大肠杆菌为指示菌，在100℃A浴加热条件下，比较HAHp-葡萄糖、HAHp-蔗糖、HAHp-麦芽糖和HAHp-乳糖的美拉德反应物抑菌活性；选用葡萄糖为添加糖，测定HAHp-葡萄糖美拉德反应初始pH值、加糖量、加热温度和加热时间对美拉德反应物的抑菌活性影响。结果表明：提高反应初始pH值（大于pH6．0）会降低HAHp美拉德产物的抑菌活性，选择葡萄糖适宜加入量，控制加热温度和时间可以提高HAHp-葡萄糖美拉德反应物对大肠杆菌的抑茵活性。
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