or detection of Yanwo in health beverages, the solid in the samples were analysed and appraised by synthesizing the results of hydrochloric-acid-hydrolytic-reaction, foam test, biological colouring, analysis of amino acids and spectrophotometry. The selective examination of 28 copies of Yanwo beverages bottled, saled in Beijing in 1995, proved the methods to be of the high specificity and accuracy. Amino acids analysis and spectrophotometry were used as quantitative methods and the concentration limit is 0.1mg/100g. Author's address Jia Lei, Beijing Institute of Imported Food Safety Control and Inspection,, Beijing 100013, PRC.