Abstract: Twelve kinds of deep-fried and baked foodstuffs were purchased from the local market and 48 samples were taken for analysis,by gas chromatography after pretreatments of extraction,bromination and evaporation.Elite-Wax capillary column and electron capture detector were used in GC analysis.Different amounts of acrylamide (3-1 396 μg·kg-1) were found in these foodstuffs.Modifications of processing of the foodstuffs were suggested and tested.It was found that the amount of acrylamide in deep-fried twisted dough sticks was decreased remarkably by lowering the oil temperature during frying to 175 ℃.But the addition of some anti-oxidants (e.g.VC and VE) to the flour before the frying process did not show any help in decreasing the amount of acrylamide.