The invention discloses a preparation method of an anti-yellowing PVDC latex for food packaging. Firstly, deionized water, an emulsifier which accounts for 40% of the total weight of emulsifiers, a pHregulator and an auxiliary agent are fed into a reaction vessel, vacuum pumping is performed, nitrogen is injected, seeds which account for 10% of the total weight of a mixed monomer are inhaled, andstirring is performed for half an hour; the temperature is increased to 55 DEG C, a formulated initiator is pumped by a metering pump, the seeds which account for 10% of the total weight of the mixedmonomer is pumped again by the metering pump when the pressure drops to zero, the mixed monomer and a formulatedemulsifier which accounts for 60% of the total weightof the emulsifiers are pumped by the metering pump when the pressure drops to zero, and the time is 16 hours; after the pumping of the mixed monomer and the emulsifier is completed, then the initiator is pumped, the pumping of the initiator is stopped after the pressure drops to zero,the temperature is lowered to below 30 DEG C, and a 120-meshfilter screen is used for filtering and discharging materials. The anti-yellowing PVDC latex for food packaginghas the advantages of being less prone to yellowing under irradiation of light and ultraviolet rays and good in storage stability.