Abstract:A method of solid phase extraction（SPE） and high performance liquid chromatography（HPLC） for determining synthetic pigments in cooked meat was developed. It included lemon yellow， amaranth， carmine and sunset yellow. Cooked meat was minced. By adding ethanol-ammonium hydroxide solvent （75±25）， eddy－ ing， supersonic extracting and SPE purifying， the synthetic pigments was extracted. Then the 4 components could be eluted and seperated in Kromasil C18 column by mobile phase made up of methanol and 5 mmol/L am－ monium acetate. They were detected in 254 nm by diode array detector. There could be 2 same columns paralled for simultaneous analysis. The method exhibited excellent linearity over a range of 10 ng-160 ng （r≥0.999 8）. The recovery rate， detection limit， and relative standard deviation （RSD）were 87.0 %-95.5 %， 0.04 mg/kg-0.05 mg/kg， 2.37 %-6.76 %. The method can provides simultaneously steady and accurate results for the 4 syn－ thetic pigments in cooked meat， and save the detection time.