Abstract: The detection methods of nitrite (NO - 2 ) in food, especially in vegetables, meat and so on,was reviewed. The p rinci2 p le, measurement parameter and app lication fields of variousmethodswhich include Spectrophotometry (Hydrochloric acid naphthyle2 thylene diamine, Griess colorimetric, Catalytic Spectrophotometry and Ultraviolet spectrophotometricmethods) , Chromatography, Elec2 trochemicalmethod and so on, had been comparatively analyzed. Moreover, advantages and disadvantages of each method were com2 mented.