介绍了高效毛细管电泳（ＨｉｇｈＰｅｒｆｏｒｍａｎｃｅＣａｐｉｌａｒｙＥｌｅｃｔｒｏｐｈｏｒｅｓｉｓ，简称ＨＰＣＥ）在食品分析方面的应用；建立了以ＨＰＣＥ为基础，对食品中的氨基酸、水溶性维生素、核苷酸、还原性单糖及山梨酸等成分进行定性、定量分析的新方法。方法基于食品中的氨基酸、水溶性维生素、核苷酸、还原性单糖及山梨酸等小分子物质不会被毛细管壁吸附，在高压下样品组分短时间内即可以达到基线分离。实验结果表明：ＨＰＣＥ在食品分析方面有着广阔的应用前景。 This paper introduces the application of High Performance Capillary Electrophoresis (HPCE) in food analysis. Based on HPCE, the amino acids, water-soluble vitamins, nucleotides, reductive monosaccharides and sorbic acid in food are defined based on HPCE , A new method of quantitative analysis. The method is based on the amino acids in the food, water-soluble vitamins, nucleotides, reducing monosaccharides and sorbic acid and other small molecules will not be adsorbed on the capillary wall, under high pressure sample components in a short period of time to achieve baseline separation. The experimental results show that: HPCE has broad application prospects in food analysis.