A　simple　and　rapid　fluorescence　method　has　been　developed　for　the　determination　of　acrylamide　in　heat-processed　food　samples.　In　the　determination,　acrylamide　is　degraded　through　Hofmann　reaction　to　generate　vinyl　amine,　and　pyrrolinone　is　produced　when　the　vinyl　amine　reacts　with　fluorescamine,　resulting　in　a　strong　fluorescence　emission　at　480　nm.　Hofmann　reaction　is　a　key　step　for　the　fluorescence　determination　of　acrylaminde,　and　the　reaction　conditions　are　investigated　and　optimized.　Under　the　optimal　conditions,　the　fluorescence　intensity　increases　with　the　increase　of　acrylamide　concentrations.　The　linear　range　between　the　fluorescence　intensity　and　the　square-root　of　acrylamide　concentrations　is　from　0.05　μg　mL-1　to　20　μg　mL-1　with　the　correlation　coefficient　R2=0.9935.　The　detection　limit　is　0.015　μg　mL-1　and　the　recovery　for　food　samples　is　from　66.0%　to　110.6%.　In　comparison　with　Specification　of　Entry&Exit　Inspection　and　Quarantine　Bureau　of　The　Peoples　Republic　of　China　(SN/T　2281-2009),　the　method　showed　comparable　results　and　demonstrated　the　accuracy　of　the　method.　©　2014　Elsevier　B.V.　All　rights　reserved.