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• Probability of TBHQ adding to sold foods made in 2020 is lower than that made in 2018. • Addition amounts of TBHQ in foods are far less than the maximum legal additive amount. • Generation rate of TBBQ in edible oils is lower than that in other food categories. • Process method and food composition are main factors for the generation rate of TBBQ. • Exposure to TBBQ from edible oil is higher than that from cooked nuts and baked foods. This study aimed to obtain a reliable evaluation about addition of tert -butylhydroquinone (TBHQ), and distribution of TBHQ and 2 -tert -butyl-1,4-benzoquinone (TBBQ) contents in typical edible oils and oleaginous foods marketed in Hangzhou City. Briefly, the probability of labeled with addition of TBHQ in foods decreased from 36.45 ± 2.6% to 28.78 ± 3.7% in the period from 2018 to 2020. In the 135 analyzed samples, TBHQ contents were far less than the maximum legal additive amount, and TBBQ contents ranged from below its limit of quantification (LOQ) to 13.54 ± 1.15 mg/kg. The conversion rate from TBHQ to TBBQ in edible oils was 2.94 ± 1.17%, much lower than that in other food categories. Further research determined that the process method and food composition were the main factors for different conversion rates from TBHQ to TBBQ in various food categories. In addition, oil consumption was found to be the primary source of dietary intake of TBHQ and TBBQ. [ABSTRACT FROM AUTHOR]