The tocopherol contents in 8 kinds of edible vegetable oils (total 24 samples) were determined by HPLC and the extraction conditions were optimized. Tocopherol was extracted three times by the ultrasonic method and the extraction conditions were liquid material ratio 1∶1.25 and extraction time 20min. The results showed that the correlation coefficient R² was 0.9992-0.9994 within the scope of 0.05-1.00g/L. The detection limits of α-tocopherol, γ-tocopherol, and δ-tocopherol were 0.5,2.0,1.2mg/L, respectively, and the recovery average was 92.1%-99.8%. Meanwhile, the relative standard deviation (RSD, n=3) was between 2.5%-8.5%. Sunflower seed oil had the highest α-tocopherol content (4.2349×10-4) while soybean oil had the highest β/γ-tocopherol (7.3713×10-4), δ-tocopherol (1.6215×10-4), and total tocopherols (9.8836×10-4) contents.