Abstract: EPR and ¹³C-NMR techniques were used to study systematically tbe new free radical products formed by the reaction cf D-gluoose with amino acids. The hyperfine structure and splitting line numbers of EPR spectra of the free radical products depended mainly upon the structure of amino compounds, and could be assigned to the contributions of one set with two equivalent nitrogens and of three sets of equivalent protons. The chemical shifts of ¹³C-NMR spectra of the free radical products showed that ihe principal structure would be:According to the analyses of EPR,¹³C-NMR spectra and the reaction processes,, We propose the assumption of theidentity of the radical product as 1,2-1, 5 tetrasubstituted piperazine biradical. The assumed structure and EPR spectral analyses mechanism were strongly supported by the close agreement between, the observedSpectra and those simulated on aspect 2000 computer. The proposed mechanism of the free radical formation in the reaction of sugar withamino acids is presented in this paper.