Abstract: This study was designed to explore the inhibitory effect and mechanism of sea-buckthorn flavonoids on the formation of acrylamide. In order to study the inhibitory effect of sea-buckthorn flavonoids on the formation of acrylamide, the dose-effect relationship of sea-buckthorn flavonoids inhibiting the formation of acrylamide was investigated in the Asn-Glu simulation system. Then the formation/elimination kinetic model and mechanism kinetic model were used to evaluate the products of Maillard reaction by UV absorption spectrum, liquid chromatography-tandem mass spectrometry, and high performance liquid chromatography to explore the inhibitory mechanism of sea-buckthorn flavonoids on the formation of acrylamide. The results confirmed that sea-buckthorn flavonoids could effectively reduce the formation of acrylamide and achieve a maximum reduction rate 62.1%. The formation/elimination kinetic model demonstrated that sea-buckthorn flavonoids significantly reduced the formation rate constants a, t_cg of acrylamide (P<0.05), and did not have a significant effect on eliminating rate constant τ (P>0.05), indicating that sea-buckthorn flavonoids mainly inhibited the formation stage of acrylamide, and had no effect on the elimination process. The mechanism kinetic model suggested that sea-buckthorn flavonoids actively reduced the production rate of acrylamide k₂ and the production rate of melanin k₃ (P<0.05), indicating that sea-buckthorn flavonoids mainly inhibited the second stage of Maillard reaction. In conclusion, sea-buckthorn flavonoids could effectively inhibit the conversion of intermediate products to acrylamide and melanoidin, and could be applied as a food additive in food processing industry.