Carotenoids are the major pigment of pepper (Capsicum annuum) and tomato (Lycopersicon esulentum) which are very important foods in Korea. However the analysis of carotenoids is quite complicated because of their diversity and the presence of cis-trans isomeric forms of these compounds. The objective of this review is to collect the achievements on the field of the chromatographic separation of carotenoids in food and some vegetables, to describe and critically evaluate the techniques, And to compare the benefits and shortcomings of the various chromatographic methods such as adsorption and reversed-phase HPLC and thin-layer chromatography. HPLC equipped with ultra-violet or photodiode array detection is most often employed in routine use for the analysis of carotenoids. Here, the method to analyze carotenoids by HPLC separation after solvent extration and purification from pepper powder samples done in our laboratory is also mentioned.