Abstract: In this paper the determination conditions of flavones in soya sauve by Davis method were optimized.Flavonoids were extracted by dilute alkaline solution at pH12 for 30adn.Then the pH of thes solution was adjusted to 6 by citric acid solution.The content was measured by a colorimeter method.The precision (stdevp%) of this method was less than 3. 87%, and the average recovery was 99 .16% .The total content of flavonoids in two kinds of soy sauce made in Guangzhou was in the range of 45~50mg/100g.

Key words: Soy sauce Flavonoids Content