Abstract: GC was applied to the determination of residual amount of butralin in food. The sample was extracted with a mixture of hexane and acetone (1+1), and the extract was purified with gel permeation chromatography and solid phase extraction. DB-1701 chromatographic column was used for GC separation, and ECD was used for detection. Linear relationship between values of peak area and mass concentration of butralin was kept in the range of 10.0-500 μg·L-1 with detection limit (3S/N) of 1.4 μg·kg-1. Tests for recovery were made at the concentration levels of 10, 20 and 50μg·kg-1 of butralin standard, giving values of recovery and RSD′s (n=8) in the ranges of 84.2%-97.2% and 3.8%-15% respectively.