It was shown that the early suggested method for the determination of organic acids (oxalic, tartaric, citric, malic, lactic, succinic, acetic) in wine by capillary electrophoresis technique can be used for the determination of organic acids into fruit and vegetable juices. Generally, the studied juices are found to contain citric, malic and lactic acids. The content of organic acids in the analyzing samples does not exceed the established standards of SanPiN 2.3.2.1293-03 for the food additives. The accuracy of the results of analysis was confirmed by the added–found method.