The contents of 3 kinds of pigment in steamed bread were determined by high performance liquid chromatography (HPLC) tandem ultraviolet (DAD). Anhydrous alcohol- ammonia-water (7∶2∶1) solution was selected as the extraction solvent. The contents of pigments were extracted by ultrasound-assisted extraction. Detected by HPLC-DAD, with detection wavelength 425 nm, 624 nm, column chromatography: PAK capcell C18 (5 μm, 4.6 ×200 mm), flow rate 1.0 mL min-1, column temperature 35℃, with methanol - ammonium acetate solution as mobile phase to gradient elution. The result showed that the resolutions of the three kinds of pigment were good with good linear relationship (r=0.999 9), reproducibility and precision (RSD less than 3%); the detection limit of edible green was 0.848 4 ng, quinoline yellow 6.833 9 ng, and the bright green 1.336 0 ng; the average recovery rate was 91%~105%. This method is simple, fast and sensitive, with high recovery rate and low detection limit, which is suitable for the determination of the content of yellow, green S and bright green in steamed bread.