Abstract: A simple and sensitive kinetic spectrohotometric method for determination of oxalate in vegetable is reported.The method is based on the inhibitory effect of oxalate on the catalytic oxidation reaction of methyl-purple with NaIO4 by Mn2+ in HCl and nonionic surfactant Triton X-100.The deterction limit for oxalate is 0.002 mg/L and the linear range of the determination is 0.10~0.84 mg/L.This method has been used to determine trace oxalate in spinach.The results obtained are satisfactory.