Objective To analyze the contamination levels of 3-MCPDE, 2-MCPDE and GE in fried food and puffed food, and we could provide a scientific basis for conducting risk assessment to the exposure levels of MCPDE and GE. Methods We detected chloropropanol esters and glycidyl esters by isotope dilution gas chromatography - tandem mass spectrometry and conducted an analysis of 3-MCPDE, 2-MCPDE and GE contamination levels in 55 fried food samples and 66 puffed food samples . Results The detection rates of 3-MCPDE, 2-MCPDE and GE in fried food and puffed food were all 100%, and the concent range of 3-MCPDE, 2-MCPDE and GE in fried food were from 0.0525 to 1.59, from 0.0232 to 0.798 and from 0.0257 to 3.06 mg/kg. The concent range of 3-MCPDE, 2-MCPDE and GE in puffed food were 0.0892 - 2.31, 0.0477 - 0.867 and 0.0755-2.58 mg/kg. Conclusion The results indicated that the contamination levels of 3-MCPDE, 2-MCPDE and GE in puffed food were higher than fried food, and we should put more attention on MCPDE and GE contamination in puffed food.