Abstract:The paper introduced the application of physicochemical analysis （including conventional chemical analysis，chromatographic，spectrometric analysis and conductivity method），thermal analysis and other modern analysis technique in identification of condiments，in order to provide comprehensive reference for the study of adulteration of condiments.The chromatographic method had the characteristics of high separation efficiency，fast assay and low sample consumption，and it was suitable for qualitative identification and quantitative analysis of components.The spectral method had the characteristics of low detection limit，high sensitivity and simple operation.Thermal analysis technology had the advantages of sample microquantification，high efficiency and low cost，and it had good practicability in food research，such as dehydration and deacidification，thermal stability and component analysis.Understanding the method of condiment identification was of certain reference significance for the identification of condiment and the more reasonable research of condiment identification.