Objective To established a method for simultaneous determination of Sudan Orange，Sudan Yellow，Sudan Ⅰ?Ⅳ，Solvent Blue 35，Para Red，Sudan Black B，Sudan Red 7B，Sudan Red G and Sudan Brown in condiment and meat by solid-phase extraction and ultra performance liquid chromatography electrospray ionization-tandem mass spectrometry（SPE－UPLC-MS/MS）method. Method The samples were extracted by acetone containing 10% ethanol and cleaned-up by OASIS MAX solid phase extraction column (60mg，3ml). The dyes were determined by UPLC-MS/MS. Results The linear range was 10.0-800.0 ng/ml for Para Red and 5.0-400.0ng/ml for the other 11 compounds, the correlation coefficients were >0.99. The qualitative detection limits of the method were in the range of 0.3-10.4μg/kg and the quantitative detection limits of the method were in the range of 0.8-31.2μg/kg. The average recoveries of adding standard at three levels were 77.1%?141.9% and the relative standard deviation (RSD) of the method was 5.5%?26.4%. Conclusion The method is sensitive, accurate and could be used for detecting 12 kinds of industrial dyes simultaneously in condiments.