Solid-phase extraction (SPE) is a sample preparation method that is praticed on numerous application fields due to its many advantages compared to other traditional methods. SPE was invented as an alternative to liquid/liquid extraction and eliminated multiple disadvantages such as usage of large amount of solvent, extended operation time / procedure steps, potantial sources of error, and high cost. Moreover, SPE can be applied to samples combined with other analytical mehods and sample preparation techniqes optionally. SPE technique uses for many purposes through its versatility. Isolation, concentration, prufication and clean-up are the main approaches in practices. \nFood structures represent a complicated matrix and can be formed into different physical stages such as solid, viscous or liquid. Therefore, sample preparation step has particularly an important role for determination of spesific compounds in foods. SPE offers many opportunities not only for analysis of a large diversity of food samples but also, for optimization and advances. This review aims to provide information about basic principles of SPE and applications for many analytes in food matrix.