Abstract: Recent progress on methods for sample-pretreatment of 8 isomers of vitamin E in food (including saponification, enzymatic hydrolysis, solvent extraction, pressurized liquid phase extraction, solid phase extraction and supercritical fluid extraction) and on methods for separation and inspection (including GC, LC and LC-MS) was reviewed in this paper, and a brief discussion on the future trends was also given (58 ref. cited).