To develop a method for determination of nitrite in different food matrices by spectrophotometry.Methods Food samples were extracted and cleaned up according to the different matrices, and the nitrite was determined of by spectrophotometry. Results The detection limit was 0.02 mg/kg (NaNO₂) for liquid milk and yogurt, and was 0.2 mg/kg for the others. The average recovery for starch products at spiking level of 1.0-5.0 mg/kg was in the range of 77.6%-113%, with the RSD of 1.9%-13.4%. The average recovery for meat products at spiking level of 2.0-10.0 mg/kg was in the range of 77.5%-111.5%, with the RSD of 2.1%-7.8%. The average recovery for pickled vegetables at spiking level of 2.0-10.0 mg/kg was in the range of 58.5%-78.1%, with the RSD of 4.0%-12.5%. The average recovery for liquid milk and acidified milk at spiking level of 0.2-1.0 mg/kg was in the range of 81.5%-98.8%, with the RSD of 1.4%-8.1%.Conclusion The pretreatment method was optimized, and the improved method was suitable for the determination of nitrite in different food with less interference, high accuracy and sensitivity.