A method was developed for the simultaneous determination of 7 antioxidants，including butylated-hydroxyanisole(BHA),butylated-hydroxytoluene(BHT),tertiary-butylhydroquinone(TBHQ),propyl-gallate(PG),octyl-gallate(OG),iso-amyl-gallate(IAG) and dodecyl gallate(DG),in food using high performance liquid chromatographic(HPLC) method.The liquid oil sample was extracted with methanol.The extract was dried under N2 and redissolved with methanol.The solid sample was extracted with hexane,and then back extracted by acetonitrile repeatedly.The extract was also dried under N2 and redissolved with methanol.The separation of analytes was performed on an Eclipse XDB-C18 column(250 mm×4.6 mm i.d.,5 μm) by gradient elution using methanol-1.5% acetic acid water solution as mobile phase at a flow rate of 1.0 mL/min.The sample was separated and detected with photodiode array detector(PDA).The qualification analysis was performed by using retention time and UV spectrum，and the quantification analysis was based on the detection wavelength of 280 nm.Good linearities between concentrations of 7 analytes and peak area were achieved over the range of 1-100 mg/L with correlation coefficients(r2) larger than 0.999.The limits of quantitation(LOQs,S/N=10) of 7 analytes ranged from 1.0 mg/kg to 1.5 mg/kg.The recoveries ranged from 79% to 101%, with relative standard deviations(RSDs) less than 7%.The method was successfully applied in the determination of 7 antioxidants residues in foods,such as cooking oil and nuts.The method is accurate,rapid and sensitive,and complys with the regulations for the determination of additives residues in foods．