Abstract:The study examined the mechanism underlying the change in browning degree and acrylamide content in a glucose/asparagine model system.Additionally，the inhibitory effect of L-cysteine （Cys）on acrylamide in the model system was explored.The solutions of glucose and asparagine were mixed and reacted for different durations（0-40 min）and at different temperatures（160℃-220℃）.Measuring the browning degree and acrylamide content of the model system enabled the analyses of the influence of time and temperature on the model system.After adding Cys to the model system，the effects on the content of glucose，acrylamide and browning degree were determined.When the temperature was 180℃ or above，the browning degree and acrylamide content of the system were the greatest and then decreased within 40 min.When the reaction temperature was 160℃，the browning degree and acrylamide content of the model system increased with time within 40 min.The content of acrylamide decreased with increasing Cys.The inhibition rate of acrylamide reached （93.8±0.2）% when 100.0 mg Cys was added.When 50.0 mg Cys was added to the model system at 180℃，the browning degree and acrylamide content increased more slowly than those of the control group，and the peak value was significantly reduced （P<0.05），with no obvious effect on the changing trend of glucose.Therefore，Cys can significantly reduce the browning degree and acrylamide content in the glucose/asparagine model system.