目的　检测芹菜提取物中总黄酮含量 ,为以芹菜提取物为原料的保健食品质量控制提供依据。方法　分别用芦丁和槲皮素作为标准品 ,分别采用比色法检测芹菜提取物中的总黄酮含量 ,并比较了两种方法的回收率。结果　以芦丁为标准品时 ,芹菜提取物中总黄酮含量为 1 0 5 % ,回收率为 10 2 % ,以槲皮素为标准品时总黄酮含量为 1 11% ,回收率为 99 5 6 %。结论　测定芹菜提取物总黄酮的两种方法均简便可行 ,重现性好。 Objective To detect the content of total flavonoids in celery extract and provide basis for quality control of health foods with celery extract as raw material. Methods The content of total flavonoids in celery extract was detected by colorimetric method using rutin and quercetin as standards respectively. The recoveries of the two methods were compared. Results When rutin was used as the standard, the content of total flavonoids in celery extract was 105.5%, and the recovery rate was 102%. When quercetin was used as the standard, the content of total flavonoids was 11%, and the recovery rate was 99.5%. 6 %. Conclusion Both methods for the determination of total flavonoids from celery extract are simple and feasible, and have good reproducibility.