OBJECTIVES: The aim of this study was to determine salivary α–amylase activity bought from two different commercially available production batches. STUDY DESIGN: A cross sectional study. MATERIAL AND METHODS: Salivary α–amylase activity was determined from two commercionally bought samples. α–amylase (ptijalin) was baught from Sigma Aldrich. The following solutions were made: sodium phosphate buffer, starch solution, DNS reagent and maltose standard by using these chemicals : starch, D–maltose monohydrate, 3,5,-dinitrosalicylic acid, sodium chloride, sodium hydroxid and potassium sodium tartrate 4–hydrate. For the determination of salivary α–amylase activity modified Bernfeld method was used. This method is based on the properties of maltose to reduce 3,5-dinitrosalicylic acid into the orange–red solution. The intensity of the colour is proportional to the maltose released. RESULTS: Using nonparametric Mann-Whitney U test for two independent samples it was determined that there is no statistically significant difference in the enzymatic activity between these two samples. CONCLUSION: The conducted research leads to the conclusion that there is no statistically significant difference in enzymatic activity between two different commercially available production batches despite different delivery times. Bernfeld method needs additional adjustment to improve and optimize reaction conditions for analysis of human α–amylase.