Objective To learn about the status of preservatives and sweeteners in condiments and to provide a basis for risk assessment on food additives. Methods After the samples were homogenized, acidified, extracted by ether and then dried with nitrogen, the residues were dissolved with the mobile phase and made to a certain volume. After filtered by a 0.45μm films, the test solutions were injected onto a Diamonsil^TMC₁₈ column of HPLC, and then eluted by methanol-ammonium acetate (12+88, V/V) at the flow rate of 0.8ml/min, and detected at the wavelength of 230nm. Results The detection rate of benzoic acid, sorbic acid, sodium saccharin and acesulfame potassium were 36.9%, 17.9%, 15.5% and 26.2%, respectively. No result was out of the limit of the national standard. Conclusion The use of food additives in condiments in Beijing market was conformed to the hygienic standards. Comparison with the results of national surveillance, the content of preservatives and sweeteners in condiments in this study was safer. The detection rate and maximum value in sauce were higher than that in other condiments, the surveillance on preservatives and sweeteners in sauce should be strengthened.