In this study, the mixed system of the powder of egg white and glucose were constructed as the research object of glycosylation reaction model. We changed the power and heat time of the microwave oven to investigate how the position influence the level of the reaction using fluorescence, UV and other methods. In this experiment, egg white protein powder and glucose were quality mixed. By hand shake and full grinding, We full the plate with the mixed powder. We divided the plate into left middle and right and put the plate in the middle of the microwave oven. SDS-PAGE showed that the edge of the sample had reacted at at 240 W for 30 min, and the middle of the sample was almost unresponsive. The determination of free amino groups showed that the microwave had obvious glycosylation reaction under high power and long time .The reaction of the edge part of the sample is always more intense than the middle part of the sample. Through the fluorescence spectrum can be said that egg white protein and glucose reaction, and the edge of the sample part of the fluorescence intensity decreased more than the middle part of the sample Indicating that the edge of the sample was more intense, and the liquid phase results also confirmed the point. The sample edge of the HMF content was significantly higher than the middle part of the sample, and with time and power gradually increased; UV analysis showed that in the glycosylation reaction model plane, the edge enjoyed the highest degree of reaction.