Chondroitin sulfate (Chs) contents in edible snail , Achatina fulica Bowdich , andits processed meat extracts were determined by high-performance liquid chormatogrpahy(HPLC) and spectrophotometric method. Spectrophotometric method was based on the precipitation of acriflavine by ChS, and HPLC method was based on the detection of two unsaturated disaccharides, 2-acetamido-2-deoxy-3-O-($eta$ -D-gluco-4-enepyranosyluronic acid)-4-O-sulfo-D-galactose($Delta$Di-4S) and 2-acetamido-2deoxy-3-O-($eta$-D-gluco-4-eepyranosyluronic acid)-6-O-sulfo-D-galactose ($Delta$야-6S) librated from ChS byenzymeatic digestion with chondroitinase ABc. the ratio of 125$mu$mol of sodium hydroxide to mg of ChS and 8$0^{circ}C$ of reaction temperature were proper for alkaline hydrolysis to remove protein residue form ChS. In assay preparation for HPLC ethod, the iptimum concentration of the enzyme chondroitinase ABc was 0.15 unit per 50 $mu extrm{g}$ of ChS at a fixed reaction time (30 min) and pH 8.0 using Tris buffer. ChS content in edible snail was 177.6mg% by spectrophotometric method and 153.5mg% by HPLC method and those in the processed meat extract was 71.3mg% by spectrometric method ad 62.8mg% by HPLC method, respectively.