In order to simulate real food system more closely,and to investigate the effects of reducing sugar analogue on simple simulation system,we tested the effects of vitamin C addition on the concentrations of residual glucose,cysteine,glycine and vitamin C,as well as melanoidin,pH value and sensory evaluation.The results have demonstrated that with the increasing concentration of vitamin C,the residual glucose increased gradually,the residual cysteine increased first and then decreased,the residual glycine decreased first and then became stable,vitamine C residual increased gradually.The absorbance at 420 nm(melanoidin)increased first and then decreased,pH value decreased gradually,the pungent smell of sulfur increased first and then became stable;the meat flavor decreased gradually,but the toast flavor was almost the same.Moreover,the sensory evaluation scores were the highest when the addition concentration of vitamin C was 0.05mol/L.These results have provided certain basis for research of real maillard reaction system,especially the interaction of the components in the system.