\[Purpose\] The different influencing factors are investigated on producing AGEs by Lysine in Maillard reaction, and the different between single amino acid (Lysine, or Argine) -reducing and mixed Lys- Arg -reducing sugar system are compared. \[Method\] Fluorescence spectrometry (λex / λem =370 / 440 nm) is used to detect the amount of AGEs, the factors of sort and concentration of sugar, metal ion, temperature, pH and genistein concentration in Maillard reaction and proportion of lysine and arginine in Lys/Arg-reducing sugar system was discussed. \[Result\] The increasing of sugar concentration, pH, or temperature, the more amounts of AGEs was produced. Fe²⁺ and Mg²⁺ could promote the formation of AGEs. But metal ion (Ca²⁺) could inhibit the formation of AGEs; at the present of 9 mmol/L genistein, the inhibitory ratio is the best. The lysine played an important role on the Lys-Arg cross-linking with glucose in Lys/Arg-reducing sugar system. \[Conclusion\] All the factors have a little bit impact on the formation of AGEs, and genistein can significantly suppress the formation of AGEs. The reaction time is the main point on the formation of AGEs, the second is pH and temperature. Additionally, the lysine played an important role on the formation of fluorescent AGEs in Lys-Arg-glucose system.