Maillard　reaction　products　(MRPs)　formed　in　foods　during　heating　are　found　in　a　wide　range　of　thermally　processed　foods.　The　effect　of　MRPs　derived　from　arginine-glucose　model　system　on　the　state　of　acrylamide　was　investigated　in　this　study.　The　changes　in　the　spectroscopic　properties　of　MRPs　with　and　without　the　addition　of　acrylamide　were　measured.　With　the　addition　of　acrylamide,　the　ultra　violet-visible　(UV-Vis)　spectrum　of　MRPs　showed　no　significant　change,　but　the　fluorescence　spectrum　of　MRPs　showed　a　significant　change　in　excitation　wavelength　and　emission　wavelength.　The　absorbance　of　MRPs　was　0.327　at　420　nm　and　the　fluorescence　intensity　of　MRPs　at　an　excitation　wavelength　of　396　nm　and　an　emission　wavelength　of　462　nm　was　96.48.　When　acrylamide,　arginine　and　glucose　were　kept　in　a　boiling　water　bath　for　60　min,　the　absorbance　was　0.159　and　the　fluorescence　intensity　was　50.75,　indicating　a　reduction　of　51.38%　and　47.40%,　respectively.　The　infrared　spectroscopic　results　showed　the　characteristic　absorption　peaks　of　acrylamide　at　2　356　and　2　065　cm-1,　which　disappeared　with　the　addition　of　acrylamide.　The　effect　of　MRPs　derived　from　arginine-glucose　model　system　on　the　state　of　acrylamide　suggests　that　the　acrylamide　may　exist　in　a　combined　state　in　the　food　system,　reducing　the　toxicity　of　free　acrylamide　molecules.　This　work　may　be　helpful　for　evaluating　the　safety　of　acrylamide　in　food　processing　as　well　as　providing　new　insight　into　the　safety　of　acrylamide　and　similar　materials.　©　2017,　China　Food　Publishing　Company.　All　right　reserved.