The relationships among melanoidins,acrylamide and antioxidant activity of reaction products from glucose and asparagine under various conditions of subcritical water were investigated.A steady increase of melanoidins and antioxidant activity was observed at 120 ℃ and140 ℃,while a slight reduction was observed after heating for a long time at 180 ℃.Acrylamide was not detected at 120 ℃ for a short heating time(≤40 min).At 140 ℃ and160 ℃,the acrylamide increased with the extend of heaating time.However,at 180℃,reduction was observed with the enhancement of heating time.There was close linear correlation between melanoidins and antioxidant activity(the correlation coefficients R2> 0.94),while there was some extent correlation between acrylamide formation and melanoidins or antioxidants activity of Maillard reaction products.