Objective To establish a method for the simultaneous determination of Orange 2,Aurnine O,Chrysoidine G and Rhodamine B in foods by Ultra High Performance Liquid Chromatography(UHPLC).Methods Samples were extracted and cleaned up with water-5% ammonia acetonitrile-n-Hexane mixture solvents.UHPLC separation was achieved by using ZORBAX Extend C18(2.1 mm i.d.×50 mm,1.8 μm) with an mobile phase consisting of acetonitrile and acetate buffer,and gradient program was used at a flow rate of 0.5 ml/min.The detection wavelength was set at 485nm for Orange 2,435 nm for aurnine O and chrysoidine G,while 548 nm for rhodamine B.Results There was a good linear relationship(r>0.999) in the range of 0.1-10 mg/L for these four dyes.The limits of detection(LOD) were from 0.006 4 to 0.019 mg/kg respectively.The average recoveries for all four dyes in tomato sauce,sausage and chili powder were ranged 70.0%-102.7%,the relative standard deviations(RSDs) were 0.5%-3.1%.Conclusion The method is rapid,simple and could be applied for the simultaneous determination of Orange 2,Aurnine O,Chrysoidine G and Rhodamine B in different kinds of foods.