One of the main indices of the nutritional values of fruit and vegetable products as well as the correctness of the technological process is the content of vitamin C. The two routine (according to ISO) methods for the determination of vitamin C, the titrimetric and the spectrophotometric methods, currently in use in industrial Polish laboratories are often not sensitive enough or are time-consuming (especially the second method). That is why the enzymatic method described by the Boehringer Mannheim R-Biopharm company was employed for the determination of vitamin C. Using the analytic methods for routine purpose requires their validation. The purpose of this paper was a comparison of the results of determination of vitamin C by the enzymatic method with the results of these routine methods (titrimetric and spectrophotometric). The determinations were made on three groups of fruit and vegetable juices. The methods were compared by an analysis of regression function of results obtained in parallel experiments. In the conclusion the agreement of results obtained by enzymatic method with the results of the titrimetric method are presented. It gives an opportunity to employ the enzymatic method for vitamin C determination in analytical and industrial laboratories.