Abstract: The aim of this study was to use HS-GC-MS to quantify the furan levels in ascorbic acid model reaction samples after heat processing and investigate the effect of pH, temperature and heating time on furan formation.The result showed that pH, temperature and heating time affected profoundly furan formation from ascorbic acid model system due to thermal processing.For ascorbic acid, pH affected the formation of furan only when the temperature was higher than 90℃.Besides, during heating process, the furan amount of acidic model solution was higher than the other solutions, while the formation of furan was the hardest in alkaline pH.In addition, the amounts of furan were noticed to enhance with the increasing of heating time in the ascorbic acid model system.Thus, this present study could be regarded as an important research basis for reducing furan formed in actual food production.