(1) The contents of total ascorbic acid in 129 kinds of vegetables and fruits in Kaifeng were determined by means of both Kuo-Chen's paper ch-romatographic method and Schaffert-Kingsley's 2,4-dinitrophenyIhydrazine colorimetric method.(2) Our results indicated that the 2,4-dinitrophenylhydrazine colorimetric method was not specific in determining the total amount of ascorbic acid contents in acid extracts of vegetables and fruits and thus usually gave false results. Such extracts must be first separated from interfering substances before determination. Kuo and Chen's paper chromatog-raphic method is most suitable for this purpose.