Contrast between the organic acid of the semifinished pickled potherb mustard before and after desalting was studied by HPLC method, The results show that the organic acid types in the salt potherb mustard before desalting are tartaric acid, malic acid, lactic acid, citric acid, succinic acid. After desalting, there are only malic acid and citric acid in the desalt sample. For the total organic acid content, the figure reduces from 0.445% to 0,133%, the supermarket sample ...