An anion exchange high speed liquid chromatographic method fof the determination of glycyrrhizinate in various foods is described. The chromatograph was equipped with a Zipax SAX column and an Ultraviolet (254 nm) detector. The mobile phase was 0.05 M NaClO₄-0.05 M phosphate buffer (pH 5.4). Liquid foods were diluted with water. Solid foods were homogenized with water-ethanol (1 : 1) and filtered, and the filtrate were evaporated to approximately 1/4 volume and diluted with water to a suitable volume. Each solution was filtered through a membrane filter and injected into the chromatograph. However, in soy sauce, soybean paste and salted radish ("Takuan"), the aqueous solutions obtained were moreover cleaned up with a polyamide column before injection. The recoveries from these foods fortified at a level of 200 ppm were about 98% by this method.