Objective: To investigate the Maillard reaction products from Chinese red Ginseng. Method: The compounds were isolated and purified by column chromatography over silica gel and Sephadex LH-20

preparative TLC and preparative HPLC. The structures were elucidated by means of physico-chemical properties and spectral data. Result: Nine compounds were separated and identified as:ketopropyl-1-O-α-D-mannopyranoside (1)

5-hydroxymethyl-2-furfural (2)

3-hydroxyl-2-methyl-pyrone (3)

nicotinic acid (4)

4-methyoxyl nicotinic acid (5)

isomaltol-3-O-α-D-mannopyranoside (6)

ferulic acid (7)

p-hydroxycinnamic acid (8)

formononetin (9). Conclusion: Compounds 1-6 were attainable to Maillard reaction products

7-8 due to phenylpropionic acids and 9 due to isoflavone

furthermore

compound 1 was a new one

and compounds 4-5 and 7-9 were obtained from Chinese red Ginseng for the first time.