A high performance liquid chromatography tandem mass spectrometric（HPLC-MS/MS） method was developed for the determination of amantadine residues in pepper and pepper products.After extracted with 1% trichloroacetic acid solution-methanol（1∶1） and purified by an Oasis-MCX SPE cartridge，the samples were sepatated on an Atlantis T3 C18 column（3.0 μm，2.1 mm× 150 mm）by gradient elution.The electrospray was operated in positive mode and the samples were monitored under the multiple reaction monitoring（MRM） mode.The calibration curves showed good linearity in the range of 1.0-50 μg/kg.The quantitation limit was 1.0 μg/kg for fresh pepper，and 5.0 μg/kg for dried pepper and chili products.The recoveries of amantadine in fresh pepper at spiked levels of 1.0，2.0，5.0 μg/kg were 72.2%-98.2%，with relative standard deviations（RSDs，n=6） of 1.2%-4.6%，and recoveries in dry pepper and chili products at spiked levels at 5.0，10.0，25.0 μg/kg were 64.2%-81.6%，with RSDs（n=6） of 1.3%-6.3%.With advantages of simple operation，high sensitivity，good reproducibility，the method could be used for the detection of amantadine residues in the pepper and pepper products.