A method was developed for the determination of hexavalent chromium in foods.MethodsSamples were microwave extracted with 10% hydrochloric acid for 15min at 120℃.Then extracts were separated with Waters MAX cartridge (500mg, 6cc) and eluted by 5% ammonia water. The hexavalent chromium was indirectly quantified by AAS. ResultsThe lineary range was satisfying within 1-10μg/L, and the correlation coefficients were above 0.999. The limit of detection was 0.0087mg/kg. The recoveries were 90.24%-108.06% with relative standard deviations of 3.19%-6.01%.ConclusionThe method was simple, fast, sensitive, accurate and suitable for the determination of hexavalent chromium in vegetables, fruits, grain and health foods.