Abstract: Taking 6 food additives, i.e., benzoic acid, sorbic acid, allura red, carmine, soluble saccharin and acesulfame-K, as testing objects, method and conditions for pretreatment of samples of meat products (including the choice of SPE column, the solvent for extraction and precipitant for protein) were studied systematically. It was finally found that: ① the sample is extracted with a mixture of ethanol-aq. ammonia-water (7+2+1); ② the protein is removed by precipitation in methanol at 4 ℃; and ③ the sample solution is purified by passing through OASIS WAX SPE column, with mixture of methanol and aq. ammonia (65+35) as eluant. Contents of the 6 additives in the eluate are determined by HPLC under the conditions prescribed. Values of recovery found by standard addition method at 3 concentration levels were in the range of 78%-110%. Detection limits (3S/N) were found in the range of 0.25 to 0.52 mg·kg-1.