DETERMINATION OF VITAMIN LEVELS IN THE “AS RHEUM” FOOD SUPPLEMENT BASED ON RHUBARB AND WILD GARLIC (JUSAI) USING THE HPLC METHOD

This article presents the results of determining the amounts of water-soluble vitamins in rhubarb leaves and the aerial part of the Allium odorum plant (jusai) growing in the Fergana Valley, as well as in a new dietary supplement (DS) “As rheum,” which is a composite mixture of these plants. Analysis by high-performance liquid chromatography (HPLC) revealed the presence of all B-group vitamins (except B12) and vitamin C. It was found that in the dietary supplement “As rheum,” the vitamin content is stabilized compared to their amounts in the original plant raw materials (rhubarb and jusai). The levels of vitamins B2, B6, and B9 in the DS “As rheum” exceed the human daily requirement by 1.95–5.08 times, indicating the potential for its effective use in traditional medicine for the prevention and treatment of conditions associated with deficiencies of these vitamins.

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