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建立高效液相色谱法同时测定酱腌菜中防腐剂（苯甲酸、山梨酸、脱氢乙酸）及甜味剂（糖精钠、安赛蜜）的检测方法。样品经水提取，沉淀蛋白，超声过滤。采用C18 色谱柱 （Diamonsil，250×4.6mm,5μm），乙酸铵溶液（1.54g/L）和甲醇为流动相，采用梯度洗脱，DAD 检测器，分别在230nm 和293nm 下进行检测。5 种组分能在15min 内有效分离，且检出限低。其在0.15g/kg，0.3g/kg，1.0g/kg 添加水平的回收率为95.1%-104.7%（n=6），精密度（以RSD% 表示）为2.2%-3.4%（n=6）。本方法操作简单，快速、准确，重复性好，大大提高了酱腌菜中防腐剂和甜味剂的检测效率。“,”To establish a method for the determination of preservatives (Benzoic acid,Orbic acid,Ehydroacetic acid) and sweeteners(Sodium sacchari,Cesulfame potassium) in pickles by high performance liquid chromatography(HPLC).The samples were extracted withwater, precipitated with protein and filtered by ultrasound.Using C18(Diamonsil,250×4.6mm,5μm)chromatographic column,ammoniumacetate solution (1.54 g/L ) and methanol as mobile phases for gradient elution ,and DAD as detector,to detect at 230nm and 293nm.The fivecomponents can be separated effectively within 15 min with low detection limit.The recoveries at the addition levels of 0.15g/kg, 0.3g/kg and1.0g/kg were between 95.1% - 104% (n = 6),and the precision (RSDs%) were between 2.2% - 3.4% (n = 6).The method is simple, rapid,accurate and reproducible, which greatly improves the detection efficiency of preservatives and sweeteners in pickles.