Modifications of the AOAC thiamin and riboflavin methods allow effective and simple determination of both vitamins from aliquots of the digested sample of vegetable foods. Study of the minimum amount required for a complete hydrolysis of the vitamers corresponding to each vitamin have been carried out. A critical study of thiocrome formation which was later used in the spectrofluorimetric determination of thiamin was done. In order to separate riboflavin from the digested sample, a new liquid chromatographic method based on adsorption in florisil is proposed. The aforementionated methods were applied to different samples of several vegetable foods.