Abstract:The purpose was to optimize the antioxidant activity of Maillard reaction products （MRPs） derived from four different varieties of fish protein silver carp，grass carp，crucian carp，carp and D-xylose actual sys－ tem， the preparation of reaction producted by constant temperature oil bath heating and DPPH radical-scaveng－ ing activity was described as the antioxidant activity indicator.The temperature， retention time， pH and mass ratio were taken into consideration， selecting MRPs strongest antioxidant activity of fish protein-D-xylose actu－ al system combination， the optimize conditions from uniform test. The optimal conditions were retention time 70 min， temperature 136 ℃， pH 12.0， mass ratio（crucian carp protein ∶ D-xylose）3 ∶ 1.