建立了一种采用离子排斥色谱抑制型电导法检测沙拉酱中7种有机酸.选择的色谱条件是:IonPac ICE-AS6离子排斥柱,流动相为0.7mmol/L的全氟辛酸以1.0mL/min的流速等度淋洗,AMMSICE-Ⅱ型离子排斥抑制器,DS6电导检测器.沙拉样品经15min超声萃取后,萃取液过0.45μm微膜,On-Guard Ⅱ RP柱及Ag柱后直接进样分析.试验结果表明:该方法有较好的线性关系(r2=0.9991～0.9999),精密度(小于3.96%),准确度(92.0%～106.0%)和检测限(0.046μg/g).该方法可应用于实际样品的常规分析检测. An analytical method was developed for the determination of seven organic acids in salad dressing with ion-exclusion chromatography.The selected chromatographic conditions were: IonPac ICE-AS6 ion-exclusion column with a mobile phase of 0.7 mmol / L perfluorooctanoic acid at 1.0 mL / min Flow rate isocratic washing, AMMSICE-Ⅱtype ion exclusion suppressor, DS6 conductance detector.Saras sample after 15min ultrasonic extraction, the extract over 0.45μm micro-membrane, On-Guard Ⅱ RP column and Ag column direct injection analysis The experimental results show that the method has a good linear relationship (r2 = 0.9991 ~ 0.9999), precision (less than 3.96%), accuracy (92.0% ~ 106.0%) and detection limit (0.046μg / g) Can be used for routine analysis of actual samples.