Abstract: A method for determination of 4 furan compounds, including furan, 2-methylfuran, 3-methylfuran, and 2,5-dimethylfuran in hot processed foods by headspace-gas chromatography-mass spectrometry was proposed. The crushed and mixed sample (5.00 g of liquid sample or 1.00 g of solid sample) was taken and placed in a 20 mL-headspace vial. An approriate amount of 20% (mass fraction) sodium chloride solution (5 mL for liquid sample and 10 mL for solid sample) and 100 μL of 1.0 mg·L^-1 mixed internal standard solution were added and the bottle was sealed. The mixture was mixed well and equilibrated at 60 ℃ for 30 min, and separated on a HP-PLOTQ capillary chromatographic column according to the column heating program. Electron impact ion (EI) source and selected ion monitoring (SIM) mode were adopted in mass spectrometry analysis. As shown by the results, the ratios of the mass concentration of 4 furan compounds in the range of 0.1-20 μg·L^-1 to the mass concentration of the internal standard was linearly related to the ratios of their corresponding quantitative ion peak areas, with detection limits (3S/N) in the range of 0.003-0.010 μg·kg^-1. Test for recovery was made by the standard addition method, giving results in the range of 100%-115%, with RSDs (n=6) of the determined values less than 10%. This method was used for the analysis of 98 samples of hot processed foods, the total detection rates of furan, 2-methylfuran, 3-methylfuran, and 2,5-dimethylfuran were 98.0%, 94.9%, 9.20%, and 40.8%, respectively.