Abstract: Non-enzymatic browning mechanism of Chinese jujube concentrate was studied by model syetems containing glucose,phenols,ascorbic acid at different concentrations. Changes of browning index( A420) and5-HMF( A284) were studied and full-wavelength scanning map of model systems and 5-HMF standard were comparatively analyzed to determine the influence of glucose,phenols and ascorbic acid to Chinese jujube concentrate non-enzymatic browning.The results indicated that browning index( A420) and A284 increased as the time of heating prolonged,which were positively correlated with the contents of ascorbic acid and phenols( p <0.05),while the Maillard reaction activity of glucose was low. Non-enzymatic browning mechanism of Chinese jujube concentrate may possibly relate to Maillard reaction and oxidation of ascorbic acid.