| In order to improve the appearance or prolong the shelf life of food, the additives were added into food. Such as preservative, antioxidant, mildew inhibitor and so on. The abuse of food additives is harmful to human health, so the assay of food additives was very important.In this paper, firstly we review the detection method of food addictive, including the sample pretreatment technique in food analysis, the matrix solid phase dispersion (MSPD) sample pretreatment technique was discussed in detail. The detection method of the parabens preservative, the antioxidants (tertiary buthlyhydroquinone, TBHQ) and the antimildew (dimethly fumarate, DMF) was discussed in detail, including gas chromatography and liquid chromatography. In chapter 2, a liquid chromatography was used to determine the ester preservative in jam and vinegar. The matrix solid phase dispersion(MSPD) technique was used in treatment jam sample, the kind of dispersion, the ratio of weight between dispersion and sample, the kind of eluent and volume of the eluent were investigated. When treatment the vinegar sample, the sample was quantitatively diluted and then was determined by liquid chromatography. The linear range was 0.4-40μg/mL, the correlation coefficient of 4 paraben preservatives were 0.9978,0.9996,0.9997,0.9997 respectively. The detection limits range was 1.0-1.25μg/g. The average recoveries were 97.93%,88.35%,90.90%,92.95% respectively. In chapter 3, Matrix solid phase dispersion was used to treat the bread sample and the DMF and TBHQ in the bake sample were determined by liquid chromatography. The linear range was 0.5～40μg/mL, the correlation coefficient of DMF and TBHQ were 0.9996, 0.9998 respectively. The detection limits were 0.5μg/g and 0.8μg/g. The average recovery were 94.1% and 85.9%. In the chapter 4, Benzene, toluene, ethylbenzene in water sample were determined gas chromatography, the average recovery were 74%,95%,81% respectively.
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