Abstract: Nisin is a kind of natural preservatives, and its solubility,stability,bioavailability were investigated by HPLC qualitatively and quantitatively and its extraction recovery in food was also studied. The results showed that when dilute hydrochloric acid pH=2,50 ℃,the maximum solubility of Nisin was 30.22 mg/mL; Nisin is easily deactivated at temperature above 50 ℃ and refrigeration helps slow down the degradation at(4±0.5) ℃;Nisin is a kind of non-toxic and harmless polypeptide whose utilization reached 100% in biological conditions. Nisin was the most stable in the spicy garlic sauce among four foods,the results showed that the retention time of Nisin was 19.067 min,the peak type was sharp and the baseline was stable,the recovery rate was 92.54%,RSD<3% with 15 mL of acetonitrile and 10 mL of dilute hydrochloric acid(pH=2)as the extraction solvent,sonicating for 20 min and the water bath at 50 ℃ for 40 min.