objective To determine the tribulosides and ginsenoside of the raw material in American ginseng health food determined by colorimetry and liquid chromatography, and to identify their correlation through statistical analysis, so as to provide the basis for the tribulosides content converted from part functional components determined by liquid chromatography. Method Analyzing tribulosides and ginsenoside according to the requirement in Technical Norms for Health Food Inspection and Evaluation (2003) 23 and 11. Results Rb1 and Re were the higher components in ginsenoside of American ginseng health food and the sum of Rb1 and Re was correlated with the content of tribulosides, the correlation coefficient was 1.56. Conclusion It is feasible to get the content of tribulosides from Rb1 and Re determined by liquid chromatography and calculated by a correlation coefficient, which can be used to determine the content of tribulosides in American ginseng health food and for quality control.