The present invention relates to a method for detecting acrylamide in food, and particularly to a quick fluorescent detecting method for detecting AM content in toasted, fried, or baked foods, which is characterized in easy operation, high sensitivity and repeatability, quick and accurate detection, high application value, high economical efficiency and high reliability, and easy application. Themethod comprises: loading pulverized sample into a container, adding normal hexane, performing ultrasonic degreasing, and blowing dry the residual normal hexane to obtain a product A; adding NaCl solution into the product A, performing ultrasonic extraction and centrifugation, and then re-extracting from the residue with NaCl solution, and combining the liquid extract; adding NaOH solution and then sodium hypochlorite solution into the liquid extract, conditioning the mixed solution after reaction with a phosphate buffer solution to alkaline, and finally adding fluorescamine solution and mixing, and loading the mixed solution to a luminoscope to test.