Abstract:In order to choose the perfect pretreatment method for simultaneous determination of synthetic colorants in pickled meat food by high performance liquid chromatography-tandem mass spectrometry（HPLCMS/MS）method，the experiment conditions of three pretreatment methods [liquid liquid extraction-gel permeation chromatography （LLE-GPC），solid phase extraction （SPE）and QuEChERS]were optimized，then comparing accuracy and precise of determination results that sample after employing different method pretreatment.The results showed that the accuracy of LLE-GPC method and QuEChERS method were better than SPE method.The values of average recovery of SPE method were in the range of 70%-110%，while by the LLE-GPC method and QuEChERS method were in the range of 90%-110%.The relative standard deviations of all method were lower than 5%.Compare with LLE-GPC method and SPE method，the QuEChERS method was characterized by simplicity，quickness，and have moderate cost，thus suitable for the determination of synthetic colorants of pickled meat food.