Objective: To establish an accurate method for the determination of benzoic acid, sorbic acid and saccharin sodium in soy sauce brine meat products. Methods: The samples were extracted by ethyl acetate, SPE-MCX solid phase extraction, and detected by HPLC simultaneously. Results: The determination was performed on Agilent Zorbax Eclipse XDB-C18 column （250 mm×4.6 mm, 5 μm） with mobile phase consisting of 75% 0.02 mol/L ammonium acetate solution and 25% acetonitrile. The column temperature was set at 25 ℃, and the flow rate was 0.8 mL/min. The sample size was 10 μL. The detection wavelength was 230 nm. In the range of 0.5 ~ 10.0 mg/L, the peak area of the three additives showed a good linear relationship with the mass concentration （R² > 0.990）. The detection limits of the three additives were all lower than 3.52×10^-2 mg/kg, the recoveries were 95.44% ~ 101.24%, and the relative standard deviations were all less than 2.92%. Conclusion: The method is simple, sensitive, rapid and accurate. It is suitable for the routine detection of benzoic acid, sorbic acid and saccharin sodium in soy sauce brine meat products.