Acrylamide, as probably carcinogen to human beings, exists widely in foods, such as baked foods, deep fried potatoes and barbecue. It is necessary to accurately assess the harm of acrylamide by quantitative determining acrylamide in food. The methods to detect acrylamide in foods, such as LC-MS, liquid chromatography, gas chromatography, capillary electrophoresis, enzyme-linked immunoassay（ELISA）and by biosensor, were summarized. Detecting by ELISA and biosensor possessed the virtue of rapidness and convenience, simplicity of sample pretreatment and determining samples in batch, which should replace conventional methods, such as gas chromatography or liquid chromatography, become the main quantification methods.