Abstract: Gas chromatography with capillary column was applied to the determination of dehydroacetic acid (DHA) in food. For samples containing less moisture, DHA was separated from 5.000 g of sample by extraction from a solution containing 10 mL of sat′d NaCl solution (saturated also with acetonitrile), 4-5 g of NaCl, 200 μL of glacial acetic acid and 5 mL of acetonitrile. After vigorous shaking and centrifugation, 2.00 mL of the supernatant were taken and treated with 80 μL of 50 g·L-1 benzoic acid solution and 300 mg of anhydrous MgSO4 by centrifugation. Benzoic acid was added as a protectant for the analyte. For wet samples, 10.000 g of the sample were taken and the extraction was carried out in a solution containing 250 μL of glacial acetic acid, 10 mL of acetonitrile, 1 g of NaCl and 4 g of anhydrous MgSO4. After shaking and centrifugation, 2.00 mL of the supernatant were taken and treated further as described above. The supernatant finally obtained was used for the GC analysis. HP-5 capillary column and flame ionization detector were adopted in the determination. Linearity range for DHA was found between 2.5-1 000 mg·L-1 with the lower limit of determination (10S/N) of 0.005 g·kg-1. Recovery and precision were tested on 3 kinds of food at 4 concentration levels, giving results of recovery ranged from 84.3% to 107.9% and RSD′s (n=6) ranged from 2.6% to 4.5%.