To identify the effects of amino acids on the heat stability of ginsenoside Rb₁ (Rb₁), Rb₁ was heat-processed at 120 °C with or without glycine or L-arginine. Rb₁ was changed into 20(S)-Rg₃, 20(R)-Rg₃, Rk₁, and Rg₅ by heat-processing through glycosyl elimination and epimerization of carbon-20 by SN1 reaction. Similarly, Rb₁ was changed into 20(S)-Rg₃, 20(R)-Rg₃, Rk₁, and Rg₅ when it was heat-processed with the same amount of glycine, but the generated amount of 20(S)-Rg₃ was higher than when Rb₁ was heat-processed without amino acids, and a significant increase in Maillard reaction products (MRPs) was noted. On the other hand, there were no structural changes in Rb₁ and the generation of MRPs when Rb₁ was heat-processed with the same amount of L-arginine. The improved heat stability of Rb₁ brought about by the addition of L-arginine was thought to be closely related to its characteristics of interfering with nonenzymatic glycation and forming hydrogen bonds with Rb₁.