Abstract:A method based on solid phase extraction-ultra high performance liquid chromatography for rapid determination of red 2G in food was established. Taking sausage， red wine， red vinegar， candy， rice cake， beef jerky， hoisin sauce， chilli sauce， pepper， paprika， capsicol and hotpot condiment in which red 2G probably was added as research objects， red 2G in samples was extracted by 50 % （volume fraction）methanol aqueous solution and then purified with a solid phase extraction column. Red 2G was separated by a C18 column （100 mm×3.0 mm，1.7 μm） with methanol and ammonium acetate （0.01 moL/L） containing acetic acid （0.02 moL/L） as mobile phase. The detection wavelength was 508 nm and a good linear relationship was achieved over the range of 0.2 mg/L to 100 mg/L with a correlation coefficient of 1.000 0. The detection limit was 0.03 mg/kg and the average recovery for spiked samples was over 80 % with the relative standard deviation less than 5 % （n=6）. The method possessed high sensitivity， good precision and shorter analysis time， suitable for fast determination of red 2G in food.