A novel method of hollow fiber liquid phase microextraction(HF-LPME) coupled with thin-layer chromatography was developed for the synchronous spectrofluorimetric determination of tryptamine in soy sauce.The optimum extraction was achieved by adjusting pH value of sample solution to 12.0,using 1-octanol as organic extraction solvent,and 0.1 mol/L HCl as the acceptor phase,and stirring the solution at 590 r/min for 60 min.After extraction,20 μL portion of accepter phase was applied for TLC separation,and the analyte spot was washed off with isopropanol.The quantification analysis of tryptamine was performed with synchronous fluorescence spectra at 350.4 nm.Under the optimum conditions,the calibration curve showed a good linearity in the range of 0.32-50 mg/L(r>0.978 0).The detection limit was 0.32 mg/L.The spiked recoveries from soy sauce samples were in the range of 87.5%- 107.7% with RSDs not more than 6.6%.The proposed method was simple,sensitive,green and accurate,and was suitable for the determination of tryptamine in soy sauce.