3-Aminopropanamide is one of the intermediate products during the Maillard reaction between asparagine and reducing sugars， as well as the direct precusor of acrylamide. In this research， we identified the adduct formed between the reactions of 3-aminopropanamide and acrylamide and investigate the effect of different parameters on the adduct formation. When the concentration ratio of acrylamide to 3-aminopropanamide was kept at 3 ∶ 5 and reacted at 160 ℃ for 20 min， 47.29% of acrylamide was eliminated through Michael addition reaction.