Abstract: Electrochemical tests in three food simulation solutions, including 5wt% NaCl solution, 4vol% acetic acid solution and 5wt% NaCl+4vol% acetic acid solution, were conducted on 430 stainless steel specimens after sensitization to different degrees. Effects of sensitization degree, soaking time and solution temperature on corrosion resistance of specimens were studied. The results show that in the NaCl solution, the free corrosion potential of samples shifted positively with increasing sensitization degree while shifted negatively and then positively with increasing soaking time. In acetic acid solution and NaCl+acetic acid mixed solution, the free corrosion potential shifted negatively with increasing sensitization degree or soaking time, and the shift range in NaCl+acetic acid mixed solution was very narrow. With increasing solution temperature, the free corrosion current density and corrorion rate of specimens in three solutions increased.