A method of headspace solid-phase micro-extraction combined gas chromatography–tandem mass spectrometry was developed and applied to the determination of ethyl carbamate in soy sauce.75 μm CAR/PDMS fiber was chosen for extracting the ethyl carbamate from the soy sauce.After 5mL of soy sauce(adjusted to pH 7.5) equilibrated 10 min at 70 ℃ under 800 r/min,the CAR/PDMS fiber was inserted into the vial for 30 min then injected into GC-MS for 10 min.Under the extraction conditions,the limit of detection was 1.0 μg/mL.The recoveries of ethyl carbamate in soy sauce were 70.56 %~129.21 %.The precisions(RSD) were 3.69 %(intraday) and 8.50 %(inter day).The HS-SPME/GC/MS technique is suitable for the fast,reliable and inexpensive determination of ethyl carbamate in soy sauce.