This　study　aimed　to　establish　a　precise　HPLC-MS　approach　to　determine　the　concentrations　and　distribution　of　major　phenolic　acids　in　six　categories　of　vegetables　that　are　commonly　consumed　in　China.　We　detected　17　phenolic　acids　within　15　min　under　optimized　conditions.　The　method　showed　detection　limits　varying　from　0.008　mg/L　to　0.042　mg/L,　average　recoveries　ranging　from　71.0%　to　110.7%,　and　a　RSD　of　＜=　9.98%.　The　average　concentrations　of　total　phenolic　acids　followed　the　order　of　flower　＞　root　＞　leafy　＞　stem　＞　bean　＞　fruit　vegetables.　The　phenolic　acids　were　more　abundant　in　the　leafy,　root,　and　stem　vegetables　than　in　the　other　vegetable　samples.　Furthermore,　the　levels　of　isoferulic　acid,　p-coumaric　acid,　and　ferulic　acid　were　greater　than　those　of　other　phenolic　acids　in　the　vegetables.　Free　soluble　phenolic　acids　were　the　dominant　species　in　all　vegetables　(P　＜　0.001),　except　in　the　stem　vegetables　(P　＜　0.027).