Objective A method for the determination of PAH8 in fried oil for churros was developed by modified SPE-GC/MS.Methods The target analytes in samples were saponified by KOH/Ethanol， extracted with n-hexane and cleaned-up by solid phase extraction column， detected by GC-MS.Results The method shows satisfactory linearity （R>0.99） over the range assayed （10-250 ng/mL）， and the limits of detection （LODs） range from 0.10-0.20 μg/kg， the limits of quantitation （LOQs） range from 0.35-0.70 μg/kg. The recoveries varied from 70.1% to 110.7% with relative standard deviation （RSDs） of 3.6% to 10.9% at spiked 3 levels. All PAH8 were detected in 180 samples. 4 benzo ［α］ pyrene was detected in 90 oil samples， the most detection rates of PAH8 was Chrysene （32.2%）， and the highest mean concentration of PAH8 was 12.7 μg/kg for Chrysene. In 90 fried oil， 21 samples were detected benzo ［α］ pyrene ， and Chrysene was the most detection rates of PAH8， accounting for 50.0%， the highest content was 32.4 μg/kg for benzo ［a］ anthracene.Conclusion The method has the characteristics of high sensitivity， low detection limit and good precision， and is suitable for rapid and accurate quantitative detection of PAH8 in Fried oil for churros.