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To achieve accurate and highly sensitive determination of advanced glycation end products (AGEs) in baked food, a magnetic solid phase extraction (MSPE) technique based on magnetic covalent organic frameworks (COFs) material was established to achieve the selective and efficient enrichment of two major AGEs (i. e. Nε-carboxymethyl)lysine (CML) and Nε-(carboxyethyl) lysine (CEL)) in baked foods. The quantitative analysis of CML and CEL was conducted with high performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) method. Results showed that the synthesized magnetic COFs material showed big specific surface area and strong magnetism, which was suitable for MSPE. The optimum conditions of MSPE were as follows: the amount of adsorbent was 20 mg, the time of vortex extraction was 20 min, the elution solvent was 5% ammonia/methanol solution, the volume of elution solvent was 4 mL, the elution time was 15 min. The limits of detection of CML and CEL for the established method were 2.05 ng/mL and 2.31 ng/mL, respectively, while the limits of quantification were 6.83 ng/mL and 7.71 ng/mL, respectively. And intra-day and inter-day precisions were good (RSDintra-day ≤ 4.74%, RSDinter-day ≤ 5.38%). The recoveries of CML and CEL in typical food matrixes (i. e. biscuits and nuts) were in the range of 90.70% ~ 108.74% and 85.50% ~ 113.00%, respectively. Applying the analytical method established in this article to the determination of CML and CEL contents in 26 commercially available baked goods, it was found that the contents of CML and CEL in biscuits and pastries were in the range of (9.60 ± 0.16) ~ (78.10 ± 1.12) mg/kg, and (4.37 ± 0.23) ~ (26.70 ± 1.27) mg/kg, respectively; while the contents of CML and CEL in nuts were in the range of (6.49 ± 0.13) ~ (82.00 ± 0.98) mg/kg, and (6.65 ± 0.30) ~ (55.90 ± 0.67) mg/kg, respectively. The established method could effectively purify samples and significantly reduce matrix effect, and thus showed high accuracy for quantitative analysis. Furthermore, the synthesized magnetic COFs material could be recycled for 5 times, which was suitable for the determination of CML and CEL in baked food. [ABSTRACT FROM AUTHOR]