Abstract: In this study,the simplex-centroid design method was used to extract the antioxidant ingredients from Perilla frutescens,based on the antioxidant activity was evaluated,and the inhibitory effects of AGEs in BSA/Glucose simulation system were also investigated. The results showed that the optimum result was obtained when the extraction solvent was composed of anhydrous ethanol,distilled water and anhydrous methanol with the ratio of 1:1.2:3.4 (v/v/v). The interaction between the three solvents affects the concentration of antioxidants extracted from Perilla frutescens. The inhibitory effect of Perilla extract on AGEs was concentration-dependent. The inhibitory effect on AGEs of the same concentration of perilla and AG was significantly different(P<0.05). At 625 μg/mL,the inhibition rate of AGEs on Perilla frutescens was 78.1%,while the inhibition rate of AG was only 60.3%. Preliminary component analysis showed that Perilla frutescens extract contained a high content of rosmarinic acid(14.8 mg/g). Inhibition mechanism analysis showed that the addition of Perilla extracts can effectively reduce the formation of carbonyl in the simulation system of BSA/Glucose,inhibit the oxidation of sulfhydryl and reduce the cross-linking of protein and glucose. This experiment provides useful theoretical support for further developing the applied value of Perilla and effectively controlling the generation of AGEs in hot food processing.