This study was performed to develop the simple and rapid determination method of preservatives in Yogurt and Soybean.sauce. 1. The analytical method by HPLC system was as follow: The sample was diluted, centrifuged, filtered, if necessary, and analyzed by HPLC system with UV detector. 2. The analytical method by GLC system was as follow: The sample was extracted directly with ether, added cone. sulfuric acid to destroy emulsion and analyzed by the GLC system with FID. 3. The recovery rates of preservatives by the above methods were higher than 99.0 %. 4. Total running time for the above methods was less than 50 minutes. Especially, the running time for dilution method by HPLC system was one-third of that for GLC method.