Abstract:A rapid and effective method was established for the determination of acrylamide in cooking food by high performance liquid chromatography （HPLC），and the changes of acrylamide content during the cooking process.After extracted by 5 mol/L NaCl solution，the sample was concentrated and purified by HLB solid phase extraction column.The separation of targeted use acetonitrile solution with volume ratio of 20%as mobile phase，with 200 nm as the detection wavelength and the peak area was quantified by external standard method.The linear range of acrylamide was in the range of 0.05 μg/mL-5.00 μg/mL with a correlation coefficient of 0.999.The detection limit was 4.5 μg/kg and the quantitative limit was 15.0 μg/kg.The recovery rate was 96.2%-98.5%，and the relative standard deviation（RSD）ranged from 1.8%to 3.2%.