This research aimed to study the content of natural benzoic acid in Shaanxi jujube, and to provide a reference for the limitation of the background value of benzoic acid in jujube. Benzoic acid in jujube samples was detected by liquid chromatography, which followed the detection method of GB 5009.28——2016. Benzoic acid could be detected in 87 out of 112 batches of Shaanxi jujube samples. However, the content of benzoic acid was generally below 0.050 g/kg, rarely exceeding 0.100 g/kg. According to the analysis of growth cycle, natural benzoic acid was produced in the process of jujube turning red and mature, and the content of natural benzoic acid gradually increased with the gradual maturity of jujube. While, the content of natural benzoic acid was significantly affected by the variety but not by the place of origin. Among them, Tiao jujube had the highest content of benzoic acid, followed by bud jujube. Mu jujube, Tuan jujube, and Goutou jujube. Qiao jujube had the smallest and it was not found in Dong jujube. After the jujube matures, the content of natural benzoic acid did not change significantly with the storage time, but it was significantly affected by the processing method. Moreover, the content of benzoic acid in natural air-dried jujube was lower compared with control. Meanwhile, the content of benzoic acid in sun-dried jujube was 1-2 times more than that in air-dried jujube; the content in the hot air-dried jujube was more than twice and the content of Zijing jujube made by boiling and drying was the smallest. Above all, it is proved that natural benzoic acid exists in jujube, and its content level is within the safe range, which will not endanger consumers' health.