Abstract: A method for determination of flumorph residues in 10 kinds of vegetable foods was established by QuEChERS and HPLC. The proposed method was successfully applied on apple, pear, grape, orange, cabbage, broccoli, spinach, carrot, tomato and cucumber. Flumorph residues were extracted from samples with acetonitrile containing 0.1% acetic acid and simultaneous liquid-liquid partitioning formed by adding anhydrous magnesium sulfate plus sodium acetate following by a simple cleanup step known by dispersive solid-phase extraction. Mixed powders of primary secondary amine (PSA) were simply mixed with acetonitrile extract. The aliquot was determined by HPLC using external standard method. The average recovery of this method was in the range from 81% to 116% at the spiked level of 0.1, 0.2, 0.5mg/kg into samples, and the RSDs were in the range from 2.3% to 12.1%. The linearity of method was good from 0.1 to 2mg/L, and LOQ≤0.05mg/kg. This method was simple, rapid, and it was applicable for rapid analysis of flumorph residues in lots of vegetable foods.