Abstract: To study Maillard reactions during drying process, filter paper was used as the model substrate to soak fructose-proline solutions and used as test samples. The fructose-proline containing paper sample was dried at different temperatures for different periods. The absorbance at 420 nm (A_{420 nm}) of the extract was detected to analyze the browning intensity, in addition GC/MS was used to detect the volatile compounds and HPLC-MS/MS was used to detect the content of Heyns compounds. The results showed that:1) The intensity of Maillard reaction had a positive correlation with drying temperature and drying time. 2) Six types of volatile Maillard reaction products were identified by GC/MS. 3) The content of one Heyns compound, 2-Deoxy-2-L-prolino-D-glucose (Pro-Glu), first increased and then decreased when drying temperature increased, and the highest content of Pro-Glu was detected in the sample dried at 110℃ for 9 minutes.