To develop a method for the determination of three kinds of synthetic colorants in meat products by solid phase extraction (SPE)-high performance liquid chromatography (HPLC).Methods After extraction using ammonia-90% ethanol (1/99, V/V) solution, the extract of meat products was purified on PLS SPE coloumn. The eluent was analyzed by HPLC with photo-diode array detector (PDA). The HPLC separation was performed on a Dikma Spursil C18(4.6mm×150mm,5μm) column and gradient eluted with acetonitrile-0.05mol/L ammonium acetate solution,the flow rate was 1.0ml/min, the injection volume was 10μl ,the detection wavelength were 200-700nm, the column temperature was 30℃.Results The linear concentration range of Amaranth, Carmine and Allura Red was 0.5-25.0μg/ml, and the correlation coefficients were 0.9996,0.9997and 0.9993, respectively. The average recovery of spiked sample was in the range of 94.2%-99.1%.Conclusion The method was sensitive and accurate with a good reproducibility and suitable for determination of synthetic colorants in meat products.