The effect of reaction conditions on the acrylamide formation was studied by low-moisture glucose/asparagine simulation system. The 4 factors, heating temperature，time, the asparagine and glucose addition levels, were optimized and analyzed by response surface based on single factor test. The results showed that heating temperature and asparagine content had significant influence on the formation of acrylamide. In addition, when both of the addition levels of asparagine and glucose were 1.2 mmol, heated at 200 ℃ for 6.5 min, the maximum content of acrylamide was 674.0 nmol.