An　ultra　performance　liquid　chromatography-electrospray　ionization　tandem　mass　spectrometric　(UPLC-ESI-MS/MS)　method　was　established　for　the　determination　of　sodium　dodecyl　benzene　sulfonate　(SDBS)　residues　in　flour　foods.　The　sample　preparation　procedure　involved　an　initial　extraction　of　sample　with　50%　ethanol-water　(V/V)　solution,　followed　by　adding　1　mol/L　zinc　acetate　solution　and　10.6%　potassium　ferrocyanide　as　protein　precipitation　solution.　The　extracts　was　filtered　through　0.22　μm　micropore　filter　and　determinationed　by　UPLC-MS/MS.　Phenomenex　Kintex　C18　column　was　used　as　the　analytical　column,　and　methanol-acetonitrile　were　used　as　mobile　phase　for　gradient　elution.　Identification　was　achieved　by　electro　spray　ionization　(ESI)　in　negative　mode　using　multiple　reaction　monitoring　(MRM).　The　calibration　curves　were　good　linear　between　the　peak　areas　and　the　concentrations　of　0.520.0　mg/kg,　and　the　correlation　coefficients　(R2)　were　greater　than　0.99.　The　limits　of　detection　(LOD)　was　0.05　mg/kg.　The　average　recoveries　for　the　analysis　of　fortified　samples　were　in　the　range　of　87.4%96.8%　and　relative　standard　deviations　(RSDs)　were　lower　than4.5%,　respectively.　The　results　indicated　that　the　proposed　method　is　easier,　faster,　more　sensitive,　and　suitable　for　the　qualitative　and　quantitative　confirmation　of　SDBS　in　flour　products.　Keyword:　©　2017,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.