Abstract:It is a prerequisite for the safety of additives in food to be able to carry out qualitative and quantitative analysis quickly and accurately. Gas chromatography is a kind of analytical method with high separation ability. The method has the characteristics of short analysis time， low analytical cost， simple sample pretreatment pro－ cess. To establish a GC-FID method for the simultaneous determination of 8 preservatives in soybean sauce， vinegar， beverage. These include propanoic acid， sorbic acid， benzoic acid， Dehydroacetic， Methyl 4 -hy－ droxybenzoate， Ethyl 4-hydroxybenzoate， Propylparaben， Butyl paraben. The results showed that these objects could be better separated. Through the analysis of the types and contents of preservatives in various kinds of soy sauce and beverage， the results were obtained， which provided the basis for the safety evaluation of soy sauce and beverage in food.