To establish a rapid method for simultaneous determination of 7preservatives (sorbic acid, benzoic acid, dehydroacetic acid, methyl p-hydroxybenzoate, ethyl p-hydroxybenzoate, propyl p-hydroxybenzoate, butyl p-hydroxybenzoate) and 2sweeteners (saccharin sodium, acesulfame potassium ) in pickled vegetables by ultra performance liquid chromatography.MethodsWaters ACQUITY UPLC BEH C₁₈ (2.1mm×100mm, 1.7μm) was used as separation column, and methanol and 0.02mol/L ammonium acetate was used as mobile phase in gradient elution mode at the flowrate of 0.20ml/min. The column temperature was set to 35℃ and detected by diode array detector at 230and 257nm, respectively. ResultsThe 9food additives were completely separated within 15mins. In the range of 10～250mg/L, the peak area and content was in a good linear relationship (r≥0.9991). The average recoveries at three spiked levels were 85.1%～98.8%, with RSDs of 3.5%～8.5% (n=6). The limits of detection (S/N=3) were 0.2～1.0mg/kg and the limits of quantification (S/N=10) were 0.5～4.0 mg/kg.Conclusion This method is simple and fast with high sensitivity, and it is suitable for the determination of food additives in pickled vegetables.