Study of the chemical composition of the amaranth plant by the method of chromotography Dildora Saidkhodzhaeva 1* , Abdusattor Choriyev 1 , Rano Akramova 2 , Asilbek Yulchiev 2 , and Shuxrat Tukhtaev 2 1 Tashkent State Technical University, Tashkent, Uzbekistan 2 Tashkent Chemical-Technological Institute, Tashkent, Uzbekistan Abstract. The article is devoted to the study of the chemical composition of amaranth on the territory of the republic. The chemical composition of the amaranth plant has been studied. A study was carried out to determine the chemical composition of amaranth by chromatography. The method for determination of flavonoids is given. 1 Introduction Analysis of literature on the topic. Amaranth is an annual plant belonging to the family (amaranth). Well adapted to the climatic conditions of Uzbekistan for growth. Drought- resistant, loves heat and light, self-pollinating and resistant to various diseases, quickly and easily adapts to a new place. The height of the stem exceeds 2-2.5 meters. The upper part ends with a complex spike- shaped inflorescence (straight or hanging panicle). Forage or vegetable varieties have a long growing season, and amaranth seeds are small (about 1.4 mm), bright, black, pink, yellow or green. The optimum temperature for growth is 20-30 degrees, so the best growing season is sown from mid-May. Full flowering occurs after 110 days. Seeds ripen in mid-September, can be removed. Currently, there are thousands of amaranth species, and in Uzbekistan it is cultivated mainly as an ornamental plant. Amaranth is a thermophilic plant. The plant also grows well in brackish and mountainous areas. Depending on environmental conditions, amaranth can be harvested several times during the growing season [1,2]. Currently, research is underway around the world to develop effective technologies for the industrial processing of amaranth seeds in various ways. The use of amaranth seed treatment in various products is determined by researchers through experimentation. At present, it is important to increase the nutritional and biological value of food products [3]. Until now, many scientists of the world have studied the chemical composition of the amaranth plant and conducted their own research. In particular, scientists Venskutonis and Kraujalis (Kanus University of Technology, Lithuania) showed that amaranth seed proteins and their composition consist of albumins, globulins, glutelin’s and * Corresponding author: dildorasaidxodjayeva0@gmail.com E3S Web of Conferences 390, 04039 (2023) https://doi.org/10.1051/e3sconf/202339004039 AGRITECH-VIII 2023 © The Authors, published by EDP Sciences. This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (https://creativecommons.org/licenses/by/4.0/).