ABSTRACT
Maillard reaction is a non-enzymatic browning reaction which is ubiquitous in the food industry and processing of Chinese materia medica (CMM). Maillard reaction can not only change the color and aroma of CMM, extend the shelf life of CMM, but also produce new active substances in CMM. In addition, a small amount of toxic and harmful substances such as 5-hydroxymethylfurfural and advanced glycation end-products produced by Maillard reaction have been given increasingly attention. It is of great significance to control the quality of CMM by changing the reaction temperature, time, potential of hydrogen, adding inhibitors, and anti-oxidants to regulate Maillard reaction. This paper reviews the general situation of Maillard reaction research and its research progress on the quality and regulation of CMM, and provides a reference for further research on the regulation of Maillard reaction for the quality control of CMM.