Abstract: In order to decrease the content of reducing sugar in reconstituted tobacco (RT), Maillard reaction was brought about by adding amino acids in tobacco extract and FeCl₃ as catalyst, going through extract concentration under reduced pressure, applying and drying steps analogous to real RT production. The content of reducing sugar was determined with HPLC, and the effects of different amino acids, addition rates of amino acids and catalyst, pH of extract, and conditions of extract concentrating, applying and drying on the reducing sugar content were investigated. The results showed that: 1) When reducing sugar/amino acid ratio in extract was 1 ∶0.5 (mole ratio), Fe³⁺ concentration 0.01 mmol/L, pH adjusted to about 6.2 by 2.5 mol/L K₂CO₃, the content of reducing sugar in RT could be decreased subject to simulated concentrating, applying and drying. Comparing with the control, the reducing sugar content in RT treated with lysine, glycine and proline decreased by 10.6%, 9.1% and 6.0%, respectively. 2) Comparing with the control, the irritancy of the RT treated with amino acids decreased to a certain extent, the aftertaste was improved; and the glycine-treated RT offered the best smoking quality.