Abstract: As a rapid, non-destructive new technology, near infrared spectroscopy combined with chemometrics methods is increasingly widely used in agricultural products and food security research. In this review, a brief elaboration of the theoretical basis of near infrared spectroscopy and common methods of chemometrics were illustrated. Then, from five aspects of edible oils, wine, honey and fruit juices, vinegar and milchigs, the latest application of this technology in liquid food detection was reviewed and problems existing and the further prospect in the application were discussed.