A method was developed for the determination of Nε-（carboxymethyl）lysine（CML） and Nε-（carboxyethyl）lysine（CEL） in baking food using ultra performance liquid chromatography-quadrupole Time-of-flight mass spectrometry（UPLC-Q-TOF/MS）.CML and CEL were released from the baking foods through the process of sample degreasing, reduction reaction，precipitation and acid hydrolysis of acquired protein，treated by pre-column derivation with FMOC-Cl，and purified with HLB solid-phase extraction（SPE） column.Then the contents of CML and CEL in pretreated samples were determined by UPLC-Q-TOF/MS. All the target compounds exhibited good linearity（r>0.999） over the concentration range of 1-700ng/mL.The detection limits of CML and CEL were all 0.1mg/kg and the mean recoveries were in the range of 94.4%-108.3% with relative standard deviations（RSD,n=6） of 0.4%-6.2%.The method was accurate and sensitive，and was suitable for the detection of CML and CEL contents in baking foods.