To determine the effects of oxidation degree on peptides fractions regulation of barbecued pork seasoning, the barbecued pork seasoning was prepared under different peroxide values (POV) by the Maillard reaction, and the peptides of the barbecued pork seasoning were detected and analyzed. The result showed that the molecular weights of peptides were mainly in the area of 120-5000Da, and the total percentage of peptides were increased after the Maillard reaction. In comparison with the peptides before the Maillard reaction, the peptides in area of 10000Da and above were decreased, and the peptides in area of 120-1000Da were increased with the increase of POV. When the POV was less than 50meq/(kg fat), the peptides in the area of 1000-5000Da were increased, and the ones in the area of 120 and below were decreased. When the POV was more than 50 meq/(kg fat), the peptides in the area of 1000-5000Da were apparently decreased and the ones in the area of 120 and below were increased. When the POV was in the area of 40-50meq/(kg fat), the change of peptide fractions was the most. So the POV which was in 40-50meq/(kg fat) mostly affected the barbecued pork seasoning.