Abstract:A method for the simultaneous determination of 10 food additives（sorbic acid， benzoic acid， saccha－ rin sodium dehydrate， acesulfame， hydrazine yellow， naphtholred， carmine， allurared， sunset yellow， brilliant blue） in candied fruits or jelly by high performance liquidchromatographic（HPLC） was developed. The sample under test pieces， and heat reflux extraction by 60 % methanol solution， efrigeration， filtration， separate by ZORBAX SB - Aq chromatographic column and tested with diode array detector. The quantitative analysis was performed by the standard curve method. Complete the measurement of 10 kinds of food additives with only need 8 minutes. The linearities of 10 food additives were in the concentrations range of 0.5mg/L-100 mg/L， with the correlation coefficients higher than 0.999. The limits of detection and the limits of quantification of method were 0.10 mg/kg-0.25 mg/kg and 0.30 mg/kg-1.0 mg/kg. In the low， medium and high level of the three， add recy－ cling experiment sample average yield was 90 %-110 %， relative standard deviation less than 10 %（n=6）.