The contents of benzoic acid, sorbic acid and sacchride in milk beverage were determined by HPLC. The sample was treated by adding proteins precipitating agent to precipitate the protein, filtered using 0.45 m and then analyzed by HPLC on a 4.6 m150 mm ODS-C18 column using a UV detector at 230 nm. And the mobile phase was a mixture of menthol and ammonium acetate buffer (97/3, v/v) at a flow rate of 1.0 ml/min. The results were reliable and accurate.