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This study was conducted to observe the physico-chemical exchange and effect of amino-carbonyl reaction between fructose and glycine. When various buffer solutions were added to equimolar mixture of fructose and glycine at pH 6.0 and 100%, the browning effect was markedly observed by Mcllvaine buffer. Among the combinations of temperature and reaction time, the deep browning effect was obtained above 100%, 3hr. A marked browning effect obtained above pH 7.0 but little observed below pH 7.0. The browning effect was markedly increased at high fructose concentration. It required 4.0hrs and 32.9hrs to decrease 50% of initial concentration of fructose and glycine at 100℃ and pH 7 but 0.9hrs and 3.8hrs at 120℃, pH 7.0, respectively. The rate constant of fructose and glycine at 100℃ and 120℃ were 1.78 x 10^(-1), 2.11 x 10^(-2) and 7.74 x 10^(-1), 1.83 x 10^(-1), respectively. The formation of HMF was likely to follow the first order kinetics. The addition of 0.1M sodium sulfite, 0.1M sodium bisulfite and 0.1M calcium chloride to equimolar mixture (0.05M) surpressed the reaction up to 76.8%, 7fi.8% and 96.4%, respectively.
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