Abstract: By establishing a thermal reaction model and combined with gas chromatography-mass spectrometry (GC-MS) analysis, 3-chloropropane-1, 2-diol forming from glycerol, sodium chloride and water was studied. By orthogonal test, the effects of reaction time, temperature and the amount of each raw material on the formatioin of 3-MCPD were investigated. The addition of different kinds of monosaccharide and amino acids had influence on the yield of 3-MCPD. And the reaction mechanism was also discussed. The results showed that the least amount of 3-MCPD was formed under the following conditions:reaction time:2h, temperature at 140℃. And the amounts of raw materials were got as followed:glycerol 0. 05g (0. 31% of the total raw materials) , sodium chloride 1. 0g (6. 23wt%) , water 15g (93. 46wt%) . Glucose, fructose, xylose, mannose, galactose, valine, arginine, lysine, serine, leucine, phenylalanine, threonine and histidine could reduce the generation of 3-MCPD. Glutamic acid, methionine, alanine, aspartic acid and glycine could promote the yield of 3-MCPD. Cysteine, tyrosine, praline and tryptophan had no obvious effects on the formation of 3-MCPD.