Objective To establish a method for determination of bufotenine in sauces by ultra-high performance liquid chromatography-linear ion trap mass spectrometry （UHPLC-QTRAP-MS/MS） with pass-through solid phase extraction.Methods Samples were homogenized， extracted with water and ammoniated acetonitrile via ultrasonication. After salting out， the supernatant was taken to adjust the organic phase ratio and pH， then purified by PRiME HLB solid phase extraction column. After dilution and centrifugation with pure water， the purified liquid was detected by UHPLC-QRAP-MS/MS. UHPLC-QTRAP-MS/MS technique automatically triggered an enhanced product ion scan （MRM-IDA-EPI） mode， collecting secondary mass spectra of suspected target compounds for comparison with standard spectra， thereby further identifying positive samples.Results Under optimized conditions， bufotenine can be effectively separated and showing good linearity in the concentration range from 0.2 to 50.0 ng/mL with correlation coefficients exceeding 0.999. The method’s detection limit was 0.4 μg/kg， with an average recovery rate between 99.5% to 106.5% for spiked levels of 5.0， 50.0 and 200 μg/kg. A relative standard deviation from 1.9% to 4.3%.Conclusion It was a simple and rapid method， with secondary mass spectrometry collected by a linear ion trap， meeting the requirements for detecting bufotenine content in sauces.