Objective To establish a GC method for the determination of TBHQ residue in fried food.Methods A HP-5 column was used for chromatography,FID was used as detector,and nitrogen was selected as carrier gas.The temperature for injector and detector was 250 ℃.The column temperature was set 220 ℃ for 15 min.Results A good linearity was obtained at the concentration of 1.0-100.0 mg/L with a correlation of 0.999.The average recovery was 90.1-106.8%(n= 3),and the limit of detection was 5 mg/kg.Conclusion This method is simple,accurate and convenient,and is very suitable for the quality control of TBHQ in fried food.