Abstract: Common food antioxidants, such as BHA, BHT, TBHQ and PG, have been widely used in various food production and processing. The limits of antioxidants utilized are clearly defined in our countries. GB 2760—2014 “Use standard of food additives” stipulates that BHA, BHT and TBHQ should not exceed 200 mg/kg and PG should not exceed 100 mg/kg in roasted seeds and nuts. A rapid method for the determination of four antioxidants in roasted seeds and nuts had been established by ultra high-performance liquid chromatography (UHPLC). Two pre-treatment methods was established and their effects on determination of four antioxidants in roasted seeds and nuts were compared. After being crushed, the samples were directly extracted with methanol without being purified by purifying column and concentrated, then, the four antioxidants in the filtrate were separated by CORTECS C18 column within 8 minutes and accurately quantified by PDA detector. The linearity of the four antioxidants was good in the range of 10-200 mg/L, and the correlation coefficients (R) were all greater than 0.998. The detection limits of PG, BHA, BHT and TBHQ were 1.0 mg/kg, 2.0 mg/kg, 2.0 mg/kg and 2.0 mg/kg, respectively. The limits of quantitation were 3.0 mg/kg, 6.0 mg/kg, 6.0 mg/kg and 6.0 mg/kg, respectively. The average recoveries ranged from 95.066% to 104.31%, and RSD ranged from 0.1% to 2.1%. Compared with the national standard method, this method in the present work showed advantages of simple and fast, low cost, good recovery and high sensitivity, which can be used for the mass determination of four antioxidants in roasted seeds and nuts.