Acrylamide （AA）， a neurotoxic， genotoxic and potentially carcinogenic contaminant， is generated extensively in heat processing （>120 ℃） food. AA contents in 58 kinds of commercial fruit products （fruit juice， preserved fruit， fruit jam， canned fruit and fruit chips） were determined by using Ultra Performance Liquid Chromatography Tandem Mass Spectrometry （UPLC-MS/MS） in this study. The results showed that AA was present in all 5 types of fruit products， however， there was significantly different in AA contents in fruits with different processing methods. Fruit products in the highest AA content was prune， both prune juice and prunes， in which AA content was （377.00±22.17） μg/kg and （147.22±5.12） μg/kg， respectively. While AA was none detected in other juices except prune juice. In addition， AA contents in preserved fruit （except prunes）， fruit jam， canned fruit and fruit chips was less than 100 μg/kg. The results provide a basis for AA risk assessment and control in fruit products.