Abstract: To study the influence of initial pH and heating time on products of Maillard reaction, porcine bone protein hydrolysates and glucose-xylose model systems were employed. The results showed that, with the increase of initial pH, intermediate products of Maillard reaction appeared first increased and then decreased and reached maximum at pH8.0, amino-acid nitrogen loss rate increased with the increase of initial pH, with the prolongation of heating time, intermediate products of Maillard reaction and amino-acid nitrogen loss rate increased at the same time. L* value and degree of browning showed complementary decreasing and increasing trend when initial pH and heating time increased. The best sensory qualities of Maillard products were obtained at the initial pH of 7.0 ⁷.5, 40 ⁶0min. In summary, initial pH7.0 and heating time 40min were selected as the optimum reaction conditions. The flavor product obtained by this conditions had natural fragrance flavor and attractive color.